Level: Easy Total: 1 hr 15 min
Prep: 5 min Cook: 10 min
Yield: 4 servings
- Kosher Salt 1/4 Cup
- Sugar 1/4 Cup
- Water 2 Cups
- Ice Water 2 Cups
- Center-Cut Pork Rib Chops 4 (1 Inch Thick)
- Paprika 3 Tablespoons
- Apple Cider Vinegar 1 Tablespoon
- Each Garlic Powder 1 Teaspoon
- Onion Powder 1 Teaspoon
- Ground Cumin 1 Teaspoon
- Ground Mustard 1 Teaspoon
- Coarsely Ground Pepper 1 Teaspoon
- Ground Chipotle Pepper 1/2 Teaspoon
Total Carbs 11g
- In a large saucepan over medium heat, combine salt and sugar with 2 cups of water. Cook until mixture begins to boil then reduce heat back down so it’s just below simmering point (agitating but not boiling).
- Remove from stove top once all ingredients have dissolved into each other throughout the entire process– don’t worry about any crystals forming because they’ll melt pretty quickly when exposed again later on.
- Now add another 1/2 cup iced cold tap water onto this warm liquid right before you’ve taken leave off entirely.
- In a small bowl, mix together the spices you want to use on both sides of your chops. Give them some good old-fashioned rubbing for about 30 minutes before letting it stand at room temperature so that all those delicious flavors can get absorbed into the meat.
- Let’s talk about grilling for a second. The best way to do it? You guessed right.
- Over medium heat, put your chops on an oiled rack and cover them with foil or paper towels so they don’t get burnt from above while you’re working underneath the grill master’s eye-level cooking space.
- Let those babies cook for 4 – 6 minutes per side until perfectly golden browned all over—146° at least according to my thermometer.
- Uncovering now seems like such old news because we know how much better everything tastes when given some time in between steps.
Other Pork Chop Rubs Recommended
- Smoky Pork Rub: Used Smoked Paprika In Place Of Regular Paprika.
- Spicy Pork Rub: Add 1/2 Teaspoon Cayenne Pepper
- Sweet Pork Rub: Add 3 Tablespoons of Brown Sugar
Just like caching, you don’t have to rinse meat after bringing it. Pat, dries with paper towels, and proceeds.
How Should Pork Chops Be Prepared For Grilling?
While it’s true that bone-in pork chops are your best bet for tender grilled meat, there is one more thing you should consider before buying them.
The thickness of the chop makes all the difference when trying to get an excellent crust on its exterior without overcooking what lies beneath in terms of temperature throughout the cooking process.
This means if possible try getting 1″ thick chak chops so as not to have any gaps between slices during grilling which will allow external heat sources like a flame to cause deeper damage.