Pork T-Bones by Rodney Scott
After a few hours of dry brining in the refrigerator with rib rub and salt, this pork chop will be moist and well-seasoned all the way to the bone.
Excerpted with permission from Rodney Scott’s World of BBQ: Every Day is a Good Day by Rodney Scott and Lolis Eric Elie.
The bones divide these chops into two sections. The smaller, darker section is the tenderloin—the pork version of filet mignon. The larger, lighter, longer section is the loin. It has a little more chew and has a r…
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