Stingin’ Sweet Estes Ave Pork Chops

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Ingredients

• The Butcher on Whitlock Boneless, THICK-cut Pork Chops

• Lane’s Signature Brine

• Fire and Smoke BBQ Co. Estes Ave Rub

• Southern Farms Honey Stingin’ Sweet Honey

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Cook

1. We brined these thick-cut pork chops for ~24 hours in Signature Brine before coating them heavily in Estes Ave and reverse searing them on our Traeger.

2. They were smoked at 225° until the internal temperature (IT) hit 125° on the Traeger Heartland 20, then seared on the cast iron insert of the Traeger Ranger, running at 400° and flipping every ~40 seconds, until the IT hit 137°.  

3. As soon as they came off the cast iron, we coated them with Stingin’ Sweet Honey!

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Tools

• Grill: Traeger Grills Heartland 20, running at 225°, and Ranger, running at 400°

• Board: The Bull’s Indian Rosewood w/Blue

• Knife: Messermeister Overland Chef 8” Chef’s Knife 

• Thermometer: Thermoworks Thermapen ONE and MEATER MEATER+