How to Cold Smoke Pork: We’ve all seen smoked pork chops in the grocery store. They bring me to tears, cut so small and priced like gold and full of chemicals. My thought, why not make your own? And we’ll show you how to do that one step better on the Sawtooth grill. We are going to do “Piggy Prime Rib” also. For those of you wondering just what “Piggy Prime Rib” is, it’s the same cut as beef prime rib, but from pork. We are not cooking our pork today; we are not even going to fire up our Sawtooth grill because cold smoking is done less than 100 degrees (38c). We are going to season 5 pounds of 2 inch boneless pork loin chops and a 6 pound bone in pork loin with our own “Date Night Butt Rub” and cold smoke them for around 3 hours. Most things don’t pick up any more flavor after 2 hours… We went down to see Juan Carlos at the El Toro Market and told him what I wanted to do and he showed a nice bone in pork loin. He cut the chime bone off and cut between the bones so I could cut it easily for serving. This is how we did it. Watch for the following recipes to see how we grilled them.