Picked up a couple Iberico tomahawk pork chops and cooked them on the Big Green Egg tonight.
Kept it simple because the pork is already ridiculous.
Dry brined overnight with Morton coarse kosher salt
Black pepper + garlic.
Honestly might be the best pork chop I've ever eaten.
Curious how everyone else cooks Iberico.
Reverse sear? Direct heat? Something else?
by BBQTestPit
5 Comments
That looks great! Internal temp of 165?
Iberico does not need a brine. Sear and rest.
I cook mine to 140F internal.
Those look awesome
Get you a cast iron grid. Game changer for a sear!