Smoked Creole Mustard Chops Recipe
Pork chops marinated in Zatarain-style mustard and slow-smoked over hickory wood.
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Cooking tools:
- Smoker
- Digital probe thermometer
- Cast iron skillet
- Mixing bowl
- Whisk
- Paper towel
- Refrigerator
- Measuring spoon
- Measuring cup
Ingredients
- 4 pieces Thick-cut bone-in pork chops (1.5 inch thick)
- 1/2 cup Creole mustard (Zatarain's style)
- 1 teaspoon Liquid crab boil concentrate
- 2 tablespoons Smoked paprika
- 1 teaspoon Cayenne pepper
- 1 tablespoon Dried thyme
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 tablespoons Dark brown sugar
- 1 tablespoon Kosher salt
- 1 tablespoon Black pepper
- 3 large pieces Hickory wood chunks
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