Cook the pork chops until they reach an internal temperature of around 130 degrees. (Tip: A good thermometer is key to cooking. Place your pork chops on the indirect side of your grill. Once the direct side is hot, add a piece of pecan wood and cherry wood to give it a nice kiss of smoke flavor. Set up your grill for a two-zone cooking method, one side being direct heat and the other being indirect. Rinse the pork chops and then pat them dry. To season it up, start off with a base layer of M/W Smokers' all-purpose rub Stack House (if you like a little more spice you can use the Stack House Hot) followed up by a nice coating of barbecue rub Hog Toss. Let the chops sit for 15 minutes before putting on the grill. M/W Smokers Hog Toss Memphis Original Barbecue Championship BBQ Rub M/W Smokers Stack House (or Stack House Hot) Rub He said bone-in pork chops are one of his favorite meats to cook.

This recipe originated on the grill of M/W Smokers pitmaster Brian Wynn. She can be reached at and you can follow her on Twitter and Instagram at M/W Smokers Double Bone-In Pork Chops Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. The sauces and rubs are available at stores across Memphis, including places like Charlie’s Meat Market, Buster’s Liquors and Wines, Oxbeau and The Peabody hotel, as well as online at. “We will pour it in a cup for judging and cannot wait to see what happens,' Cox said. The trio say this is the year to accelerate their business and their competition game, especially in the Tomato Sauce division of the World Championship Barbecue Cooking Contest. It’s about making friends who turn into family.” “It was barbecue that brought us together. That said, Wynn is quick to add that they haven’t forgotten their roots. NEW MEMPHIS RESTAURANTS: From bundt cake to seafood, 5 spots you need to try MEMPHIS TRIVIA: Memphis in May trivia quiz: How well do you know Beale Street, barbecue and, um, bagpipes? In April they placed first in Pulled Pork at the Memphis Barbecue Network 42nd Annual Southaven Springfest. Accolades include several top three placements in ancillary divisions like chicken and turkey smoke. The new team led to multiple awards in the barbecue circuit. He asked if I wanted to join,” Wynn said. “About five years ago, (Cox's) team was disbanding and he was reforming a new team. The competition was friendly and the pitmasters became friends as they cooked at competitions over the years. The pitmasters met close to a decade ago, but were on different teams. Wynn, Cox and Massey have been cooking together for about five years. MEMPHIS IN MAY: From Memphis rap to the '90s: 10 highlights from Beale Street Music Festival From hobby to a business Here's what's coming to a store near you. MADE IN MEMPHIS: Arbo's Cheese Dip has two new flavors on the way. “I probably shouldn’t say this, but Meat Whiskey is a great dipping sauce for chicken nuggets,' Cox said.

“Stack House is great on everything from eggs to vegetables to pork,” said Wynn, adding he seasons his pork chops with Stack House and Hog Toss before finishing them on the grill with Meat Whiskey sauce. The team uses all the products when cooking at competitions and at home. “We wanted to be different than everyone else,” said Wynn, who explained many people use similar base ingredients. The sauces and rubs are the trio’s way of differentiating themselves on the barbecue circuit. Garlic, onion, pepper, salt and a few other secret ingredients make up this spice that can be bought in either the original version or spicy.

The Stack House seasoning blend is an all-purpose seasoning that Wynn said he puts on just about everything he cooks.

Smoke stack house bbq