Bone-in Ribeye Steak (4)
Mojo Rub BBQ Magic (1/4 cup)
on all sides and rest for 30 minutes.
Prepare Drum Smoker for indirect cooking at 275 degrees F (140 degrees C). Add one chunk of cherry wood for smoke flavor.
Place chops directly on grill grate and smoke until internal temp reaches 140 degrees F (60 degrees C) turning halfway through the cooking process.
In a small pot, melt
Butter (1 Tbsp)
Onions (2 Tbsp)
Garlic (3 cloves)
for 2-3 minutes until soft. Add
Brown Sugar (1 cup)
Pineapple Juice (1/2 cup)
and bring to a slight boil.
Whiskey (1/4 cup)
and cook at a low boil for 4-5 minutes to evaporate the alcohol. Add
Killer Hogs Vinegar Sauce (1 cup)
and continue to cook until mixture reduces about 10 minutes stirring occasionally.
Brush glaze over chops and continue to cook until final internal temperature of 145 degrees F (62 degrees C).
Rest chops for 5-10 minutes and serve with additional glaze for dipping.