BBQ Pork Chops! Ahhh, pork. Who doesn’t love pork? Well ok, I guess there are a few unfortunate souls out there who aren’t inclined to eat pork. But, for the rest of you, goodness-gracious do we have a treat for you: BBQ Pork Chops! These pictures were taken by Brad Trump of Brad Trump Photography, and they are wonderful. Brad used our Venison Rub sample on his grilled pork chops and he reports back that they were “Outstanding!” Looks like he’s not only a grill-master, but also a pretty talented photographer too (Brad’s my brother, by the way… Hi Brad!) I will narrate Brad’s pictures below to walk you through the process of using our rubs and give some BBQ tips along the way. If you haven’t tried our Venison Rub on grilled pork chops, pork burgers, or even beef steaks and hamburgers, you really should.
In this shot, Brad has applied the rub generously to the top side. He will give it a light pat to help the rub adhere, then gently flip it over to apply rub to the other side as well.
Now the coals are ready and so are the chops. Notice how the rub has dissolved almost completely and very few of the raw sugar granules are visible any longer. This is exactly how you want yours to look just before you take them to the grill. Again, this only takes a few minutes, and your patience will be rewarded.
Remove the lid and flip each chop. I like to use tongs to do my flipping and moving, as I find they do less damage to the rub crust you’ve worked so hard to achieve. Also, when you use tongs, it’s very easy to determine if the piece of meat is ready to be flipped or not. If you gently raise up on it and it still sticks to the grill, then it’s not ready to be flipped yet. Wait another 30 seconds and try again. Once the meat releases easily from the grill, flip them over and repeat the sear and lid process from above.
Once you have put a nice sear on both sides, finish the cooking process with the lid closed the entire time. Only raise it to flip, rotate, or check on your progress. Many folks don’t realize this, but much of your flavor development happens while your lid is closed. If you cook with it off the entire time, much of the flavor you could have built escapes into thin air. It also makes charcoal fires to burn to hot causing burning and scorching. Use your lid, they gave you one for a reason…
When you’re finished, they should look like this. If your temperature conscious, shoot for an internal temp of 140-145. Remove each chop from the grill and place on a rimmed baking sheet or a plate with sides. Then loosely cover with some aluminum foil and allow them to rest at least 5 minutes. Do not skip this step. Again, your patience will be greatly rewarded.