Reverse Seared Tomahawk Pork Chops on the Big Green Egg

Thick-cut tomahawk pork chops, smoked low and slow on the Big Green Egg and finished over a blazing hot fire. Reverse searing gives you juicy, edge-to-edge tenderness with a crust that crackles — and a bone-in presentation that steals the show. Serve it up with Big Green Egg Kentucky Bourbon BBQ Sauce and watch the plates empty. INGREDIENTS 🔥 Tomahawk pork chops Olive oil Heat Riles Everyday Rub / Dry rub of your choice Big Green Egg Kentucky Bourbon BBQ Sauce Instant-read thermometer DIRECTIONS 👨‍🍳 1. Preheat your Big Green Egg to 225°F, set up for smoking over indirect heat. 2. Remove the pork chops from the packaging and pat dry with paper towels. 3. Lightly coat each chop with olive oil on all sides, then season generously with your favorite dry rub. 4. Place the chops on the grill grates and smoke for 20–30 minutes, until the internal temp reaches 115–120°F. Time varies with thickness and starting temp, so track it with an instant-read thermometer. 5. Remove from the grill and let rest 10–15 minutes. 6. Crank the heat up over 500°F for searing. 7. Sear 1–2 minutes per side, until a crust forms and you hit your target doneness — 130–135°F medium-rare, 140°F medium, 150°F medium-well, 160°F well-done. Mine usually take 4–5 minutes total. 8. Rest a few minutes, then slice and serve with Big Green Egg Kentucky Bourbon BBQ Sauce. Enjoy! 🔔 STAY CONNECTED Like, subscribe, and hit the notification bell for more Eggin' With Coalway episodes! Instagram:   / coalwaybbq   Facebook:   / coalway   Website: https://www.coalwayohio.com #BigGreenEgg #ReverseSear #TomahawkPorkChop #PorkChops #KamadoGrill #BGE #BBQ #Grilling #SmokedPork #ReverseSeared #KentuckyBourbonBBQ #EgginWithCoalway