Smoked Pork Rub Recipe
Mix together thoroughly the following:
* 1/4 cup brown sugar
* 1/4 cup Paprika
* 2 tblsp coarse Salt (sea or kosher)
* 2 tblsp Black Pepper
* 1 tblsp Cayenne Pepper
* 4 tsp Cumin
* 2 tsp dry mustard
* 2 tsp Onion Powder
* 2 tsp Garlic Powder
* 2 tsp Thyme Powder
* 2 tsp Sage
* 2 tsp Coriander Powder
Prepare the meat…
NOTE: Pork should be always kept in the refrigerator (below 40°F/4.4°C) prior to preparation.
* Rub the mixture on the pork chops liberally.
* Wrap meat in plastic wrap, or a covered glass/plastic container, and place in the refrigerator for 2-48 hours. The longer the better!
Get the Grill Ready
* For the gas grill folks, fire-up all burners, and get the temperature to hold around 275°F/135°C. We found it to be imperative that a good oven thermometer, placed on the meat side of the cooking grill, is used to ensure that the cooking temperature is true. Note that the lid thermometer will indicate a higher temperature, and that number should be used only as a reference.
* Place the chip pouch over one burner (far left or right) and shut down the other burner(s). Close the grill and let the smoke get started. This will be the last time, during the cooking cycle, you will have anything to do with the smoke.
NOTE: Charcoal grill folks, if you use a charcoal lighter fluid, allow the coals to burn to a grey ash coating. There are several good “fire-starters” on the market that will not taint the meat, or impart potentially dangerous chemicals to the food.
* For the charcoal grill, Use about 100 briquettes (6 lbs./2.7kg.) and fire-up the charcoal…we like the chimney charcoal starter because it’s the quickest and easiest way to start the coals. If you use the pyramid method of starting the coals, bank them on one side of the grill.
* Smoked pork chops on a charcoal grill require you control the temperature with the bottom/side vents on your grill. Open the vent for more oxygen (heat). Adjust the top vent half open.
* Place the chip pouch over the coals, close the lid and allow the smoke to start.
Cook ‘Em
NOTE: Always use tongs! Never use that forked, sharp, pokey-thing that seems to come with all backyard barbecue tool sets. It will pierce the meat, and allow the juices to run out.
* Place the meat on the grill, bone side toward the fire, opposite side of the fire. When cooking pork chops, never let the meat overlap the fire. You cannot undo crispy or burnt chops! Close the lid and…
* Resist peeking! You’re loosing precious heat and smoke. Open the lid only far enough to do the job.
* Gas grill: Use your oven thermometer to maintain the temperature at 275°F/135°C.
* Check the pork with your instant read thermometer at the thickest part, looking for 145°F/63°C.
* When temperature is “right there”, move the chops over the fire, lid open, and let them brown-up (about 2 minutes each side).
Time to eat 
