Recipe - Purely Pork Chops

6 Center Cut; BoneIn Pork
Chops; Three fourths To 1Inch Thick

SOUTHERN SUCCOR RUB
1 tablespoon Black Peppercorns; Ground
1 tablespoon Paprika
1 tablespoon Brown Sugar
1 One half teaspoon Salt
One half teaspoon Dry Mustard
One half teaspoon Cayenne

CHOP MOP (OPTIONAL
One half cup Vinegar; Cider Or White
1 cup Bbq Sauce
1 Smoked habanero (my
addition)

Recipe By: Cheryl and Bill Jamison (Smoke and Spice)

Combine the rub ingredients in a small bowl. Massage the chops with the rub
and place in a plastic bag in the frige for 2 to 4 (or more) hours. Get
your smoker ready 200 to 220 degrees. Remove the chops 30 minutes before
you're ready to smoke them and let them come to room temperature. Warm the
Chop Mop. Sear the chops in a heavy skillet and transfer to smoker. Cook
for 55 to 65 minutes, basting with the Chop Mop and turning as appropriate
for your smoker. (Bring to an internal temperature of 160 degrees.) Posted
to CHILEHEADS DIGEST V3 #090 Date: Sat, 31 Aug 1996 21:48:16 GMT

From: hazy@jagunet.com (James Rook)
CHILEHEADS DIGEST V3 #090

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.