This week on Shootin' the Que, I cooked a French-Cut Pork Loin on my Big Green Egg! I used my Garlic Jalapeno Rub and my Garlic Butter Rub to season the Pork Loin.
This week on Shootin' the Que, I cooked up some BBQ Pork Steaks on my PK 360 Grill. I used a base layer of my Garlic Jalapeno Rub and then came back with a layer of my Sweet BBQ Rub.
For these Double Cut, Bone-in Pork Chops, we pulled out all the punches. I reverse seared them, used our Tangy Vinegar sauce and topped it with an orange marmalade glaze.
