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Mexican, Meats | |
| Brine for Pork Chops (note we use 1/2 the amount for 4 chops) 5 cups of water 1 1/2 cup light brown sugar 1 cup rice vinegar 1.5 oz McCormick pickling spice 3 tbsp kosher or sea salt 8-10 extra thick cut pork chops Achiote Rub 2 tablespoons ground annatto seeds or Achiote paste 1 tablespoons kosher salt 2 tablespoons minced garlic 1 tablespoon sugar 1 tablespoon dried thyme (if ground use less and some fresh for texture) 1 1/2 teaspoons freshly ground black pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon ground cinnamon 1/4 cup olive oil | |
| Make the brine and add chops to a bag with the brine. Allow to set in fridge at least 4 hours rotating occasionally. Remove the brined chops. Brush off any of the brining ingredients and pat dry. Make the Achiote rub and apply liberally rubbing into the chops. Smoke for 1 1/2-2 hours or grill on med/high. They are done when they hit 145. | |
Excellent | |
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