Grilled Pork Rib Chops
Do you ever get a craving for a delicious juicy pork chops? These grilled rib end pork chops are sure to fit the bill and no brining necessary, because all the juices are built in. When I’m at the grocery store, my favorite pork chops are pork shoulder steaks/ chops or rib chops. The deeper darker color in the pork chop indicates there is more myoglobin like red meat. And the reason why we love more myoglobin in our meat, is because it tends to be sweeter, nuttier, more tender, juicy and flavorful.
One of the biggest secrets to ensuring your pork chops stay moist, is to cook pork chops at a lower temperature so that the meat proteins don’t tighten too quickly and squeeze the moisture out. So, don’t be afraid to keep your grill temperature 250F to 300F and wait for the pork chop to cook slowly, but that’s still only a ~20 minute cook! So take the time and enjoy your beer while you’re grilling this rib chop! ?
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Ingredients
Equipment
Method
- Warm up grill to 250F. Personal Note: I was using a Yoder 24×48 Flat Top Grill, with ¾ chimney of charcoal pushed to the back of the grill. Temperature above the grill is 250F where I could hold my hand above the charcoal for 10 seconds.
- Place Pork Rib Chops onto baking sheet.
- Generously sprinkle all purpose spice rub to coat the Pork Rib Chops so you can barely see the meat through. Flip the pork chops over and generously sprinkle the other side of the pork chops.
- Place pork chops on top of the hot part of the grill for 8-10 minutes until there is some light browning (or caramelization)
- Flip pork chops over on the grill. If the pork chop cooked faster than 8 minutes to brown, move to a cooler location on the grill so that the pork chop cooks slowly and keeps the moisture in the pork chop. This side of the pork chop should also take 8-10 minutes to cook.
- Using an instant read thermometer, at the doneness of your choice, take the pork chop off the grill and place onto a baking sheet or pan, loosely cover the pork loin with aluminum foil and allow to rest.
- US Department of Agriculture recommends cooking to 145F with at least a 3 minute rest. https://www.usda.gov/media/blog/2022/10/03/cooking-meat-it-done-yet#:~:text=Cook%20raw%20beef%2C%20pork%2C%20lamb,minutes%20before%20cutting%20or%20consuming145F -150F medium rare150F-155F medium155F-160F medium-well160F wellPersonal Note: I cooked the pork rib chops to 140F for a total cooking time of 18 minutes, take it off the grill and allow it to rest at least 10 minutes under an aluminum foil tent for carryover cooking to 145F.
Love it! Can I do something similar to steaks cut from a big pork loin, or should I brine them due to being so lean?
Great recipe 🙂
Hi! Absolutely, you can brine bigger cuts of pork loin. Just brine for a longer period of time! Same ratio of water, salt and sugar. Thanks for following along!
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