Pork chops are a great cut of meat that’s easy to find, and relatively inexpensive. We’re showing you a simple charcoal grilled pork chop that’s mouthwatering; perfect for a weeknight dinner.
Watch the full video here.
Our Montana Outlaw BBQ Pork Rub elevates the taste of any cut of pork, with savory notes, plenty of salt and an introduction of brown sugar.
With pork chops, do a light to medium coat of seasoning on all sides and tap in. The amount of seasoning depends on the thickness of your cut of pork – thinner cuts get a lighter coat of seasoning while thicker cuts get a medium coat. After applying the rub to the pork chops, let them sit for 10 minutes at room temperature while charcoal heats up.
The 2-zone cooking method helps give you finer temperature controls when grilling pork.
For a simple, quick cook, we use the Weber kettle with Royal Oak Charcoal. Get the coals hot, pour them on half of the kettle. Once the grates are hot, lay pork chops on the zone over the coals at a diagonal. After 1 1/2 minutes, rotate it 45 degrees to create a hatch/diamond sear pattern. After another 1 1/2 minutes, flip and repeat.
Once you have the desired sear marks, move the pork chops to indirect heat until they reach an internal temperature of 140°, about 4-5 minutes.
Add BBQ sauce to top and set glaze for 5-10 minutes on indirect heat – shut vents to finish them out on a lower temperature. For the glaze, we use a combination of Blues Hog Original BBQ Sauce and Kosmos Cherry Apple Habanero Rib Glaze.
Slice against the grain and serve with the side of your choice.