13 responses

  1. Chris
    November 8, 2013


    I plan on smoking the chops this weekend.  Should I get bone in or boneless chops?

  2. Jeff Lyons
    October 8, 2013

    Jeff, I purchased your rub and sauce recipe. My question is, at what point will I need to start adjusting ingredients when make larger batches of each?

    Jeff L.

    • Jeff Phillips
      October 14, 2013

      Weight is always more accurate than dry measuring when you are making rubs however, I usually make 2-3 batches at a time using dry measures and it seems to be true to the flavor.

      I would say anything over about 3-4 batches, you are going to be better off using weight.

  3. bill
    June 13, 2013

    What kind of wood did you use and how much wood did you use

    • Bernard
      August 7, 2014

      Apple & hickory

  4. Bryan S.
    June 9, 2013

    Just got done making these pork chops with your rub and eating them – Fantastic!  Some of the best smoked chops I ever ate – everyone loves them!  

    Thanks for sharing!



  5. Jim
    May 24, 2013

    Jeff -I bought your recipe last year I believe. Now on a Mac and cannot access it

    do you have a way of checking and sending to me.

    Love your work!


    • Jeff Phillips
      May 24, 2013

      Jim, I have sent these files to you again via email. Please let me know if you need further assistance with this. Have a great day!

      • Ken Az
        June 22, 2013

        Is the "Jeff's Rub n' Sauce Recipes" in the book "Smoking Meat: The Essential Guide to Real Barbecue"?

      • Jeff Phillips
        June 24, 2013

        Due to the red tape involved, we have opted to not include my very own rub recipe and sauce recipe in the book. However, there are a number of other recipes in the book for rubs and sauces that are all very good.

        Let me know if you have further questions about this. Have a great day!

  6. rxguydon
    May 16, 2013

    We are having a big party in July for my Mother-In-Law (who is a sweetheart-lucky me) for her 87th birthday and are expecting 40 plus people. My wife wants me to smoke ribs for the party. I have 2 smokers, 1 charcoal grill and a gas grill, my question is can I smoke the ribs for 3 hours (3-2-1 method) refrigerate over night and finish them the next day? Would appreciate any and all sugestions.

    • mribs
      January 23, 2015

      Did you try that – letting the ribs sit overnight after the 3 part of the 3-2-1? I’m curious myself. No doubt the “2” part had to be lengthened to get to the temp at the end of the “1” step. Great question.

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