Slow Smoked Iowa Chops

I found some thick cut pork chops, Iowa Cut, at the Jenifer Street Market.  They were a great candidate for slow cooking.

There are a lot of ways you can go.  The Amazing Ribs guy recommends brining, then slow cooking with sauce on from the get-go.

I did something different.  A few hours before cooking, I sprayed the chops with extra virgin olive oil and rubbed in a light coating of my Southwestern blend.  I used maybe a tablespoon per chop.

I grilled them using indirect heat and hickory smoke to a temperature of 145 degrees in the thickest part.  I think that worked rather well.  The meat was pretty tasty by itself but I used a little sauce on the side.  I like Jenifer Street Market's Sizzling Habanero barbecue sauce which isn't as hot as it sounds.  It has a little spice and a nice sweet flavor.