Recently Chris decided to grill some pork chops for dinner. But he wanted a new recipe. Enter this pork grilling rub from Epicurious. The chops were delicious and juicy. I don’t know if I can attribute that exclusively to the recipe. I’m sure Chris’ grilling skills had something to do with it, too!
Ingredients
3 tablespoons sweet paprika
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne
Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray
Preparation Instructions
At least 1 hour and up to 8 hours before you grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture. Place them in a large plastic bag, seal the bag and refrigerate it. Fire up the grill, bringing the heat to medium. Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes. Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get crisscross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.