BBQ Tomahawk Pork Loin Recipe
Stabilize your Kamado Joe Classic III Ceramic Grill at 250ºF, set up for smoking, with 2-3 fist sized chunks of cherry wood for smoke.
Slather the Tomahawk Pork Loin with Big Rick’s Jalapeño Honey Mustard. Season with Plowboys BBQ Yardbird Rub and R Butts R Smokin’ Honey Chipotle. Let the rub set up until wet on the surface and darkened in color, about 5-10 minutes.
Place the Tomahawk Pork Loin on the main cooking grate. Smoke until the internal temperature reaches 135ºF, about 90-115 minutes. Remove from the grill. Immediately brush with a layer of Big Rick’s Jalapeño Honey Mustard. Tent with foil and rest.
Remove the deflector plates from the grill. Add a handful of Kamado Joe Big Block Charcoal to the coal bed. Place a Kamado Joe Half Moon Cast Iron Griddle on the lowest setting of the divide and conquer system. Open the top and bottom vents all the way and wait for the temperature to reach 500ºF+, about 15 minutes.
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Meanwhile, Slice the Tomahawk Pork Loin into individual pork chops. Season the cut surfaces with more Plowboys BBQ Yardbird Rub.
When the griddle is smoking hot, add a thin layer of vegetable oil to the griddle and immediately fill the griddle with the pork chops. Cook just until seared, about 2 minutes per side. Remove from the grill and serve immediately.