Berkshire Rib Chop

[bbq_esq]

I grabbed two of these nice looking chops from my Wild Fork when they were 25% off for some reason (no where near best by date, which is usually why they run a sale on a product) - https://wildforkfoods.com/products/berkshire-pork-rib-chop-bone-in/?gad_source=1&gad_campaignid=21453442255&gbraid=0A AAAAC_1yXUQBcNLo_5eB0jnCB7Barxuq&gclid=CjwKCAjwyb3 DBhBlEiwAqZLe5BciMDG5FsmkYBhhhU7Tz-VNTDI7IJJtSrMh3nQXhNmaLEQVjChlkxoCfOsQAvD_BwE

The two I have look pretty much identical to that picture, probably a bit over an inch thick.

Appreciate any suggestions on how to cook these. I love SV for pork most of time, but I feel like these would benefit from some direct heat to give that fat the chance to render. Was considering just doing them on the PBC grates, direct heat, flipping often, like how I would do pork steaks. Or am I asking for a dried out chop that way?

[ItsAllGoneToTheDogs]

Bone on I really like reverse sear or smoke all the way with the fatty bit facing the heat source (I would do with the bone facing heat source I don't mind pork chop fat that isn't rendered), high heat will do the trick too but, you do risk a dry chop. Just pull a few degrees before your desired temp and with a high heat cook you should get some carry over.

[TripleB]

Front sear and finish indirect. That way you can control the delicious, mouth watering flavor of the crusty veneer.

[Panhead John]

I’m with these guys, charcoal all the way, front or reverse sear. Gotta have that crust! A little hickory smoke too….

[bbq_esq]

I am leaning towards reverse sear with some smoke on the kettle, brush with some mustard-type carolina sauce and char them up.

[Uncle Bob]

These were a favorite of mine from WF for several years. IIRC when they first offered them they were $8.98/lb. Went through a short period where their quality control was bad and the chops were poorly cut, 1 inch plus at one side, 1/2 inch at the other. Must have been enough of a complaint stream that they fixed it. Now they won't deliver anymore to my area so I scratched them off my list of suppliers.

All that said, they are/were a richly marbled cut that you'd really have to try hard to make them come out dry. As said by Dean above, I prefer front sear, flipping as necessary to deal with flare ups when the fat renders and drips onto the coals. I would give them a hard sear and then finish off heat to 135 after carryover. Here's a thousand words depiction:

[Uncle Bob]

While they initially built their business on an online order format they now have built a sufficient enough number of brick and mortar stores that they probably believe they don't need shipping, at least within an unknown to me radius of a store. I'm 40ish some miles from one. Shipping costs probably enter into their calculations.

[bbq_esq]

That looks great. I am very lucky to have one near me in central NJ where otherwise I would never find a lot of the cuts/options they have.

[Sweaty Paul]

Wowser!

[HawkerXP]

Hot and fast is my preferred way.

[negolien]

Sigh I used to love buying meat from wildfork. Sadly they will no longer deliver to my area for some strange reason. I wonder why that would be ... hummmmmmmm.. What would make them not ship to Sacramento, California... I wonder

[DaveD]

I guess I'm the odd man out again... I've made these many times via sous vide que, and I get a plenty great crust from a sear over charcoal after I SV them. I much prefer the total control of temperature in every bit of the chop, no worries about the small end getting overcooked. To me it's the best of all worlds, the meat is perfectly done in every bite and you still get the lovely maillard flavors we all crave. That's my story and I'm stickin' to it.

[bbq_esq]

I have been on a big SV kick recently. Steaks in the SV, let em cool a bit while I get fire going on the kettle, some kind of course rub and flip flip flip. So good. When I do cook leaner pork (tenderloin, chops) it is almost always going SV. The other part is the convenience. I get the meat in there some time in the afternoon, assuming chops and not a roast, and they are ready when I need them. Little kids have a way of destroying my carefully laid cooking plans.

[TripleB]

Dave, I love SV steaks too. My only complaint is that the fat does not get rendered as well as it does when it goes from the frig to to the grill. But there is no question on getting the internal temp you want all through the steak.

[DaveD]

There are always trade-offs... luckily we have a bunch of tools in the ol' toolbox to make use of

[Sweaty Paul]

I enjoy cooking sous vide and favor it in the winter to minimize outside time in unpleasant conditions. However, in nice weather I would go charcoal and reverse sear for sure! Good luck and looking forward to seeing your cook!