Directions: |
Directions:Brine directions:
Dissolve the salt and brown sugar in 3 quarts of cold water in a 2 Gallon zipper lock bag. Refrigerate the bag with the chops in it for about an hour. Make sure the pork chops are covered with brine. Turn the bag after 30 min.
Remove the chops from the brine and pat dry thoroughly.
Coat the chops with the dry rub.
Charcoal is best, but gas is acceptable.
Build a two level charcoal fire. Put most of the coals on one side of the grill and put a thin layer of coals on the other side. This gives you two different heats to grill with. Use the bank of coals for high heat and searing, use the thin layers of coals for slower cooking.
Let the grilling rack heat up for about 5 minutes after setting up your fire with lid on. Hold your hand 5 inches about grill grate. Medium hot - hand gets hot after 3-4 seconds. (on the hot side) hot after 7 secs on med low side.
Grill the chops, uncovered over med high heat until browned on each side. 2 1/2 to 3 min per side. Move the chops to the cooler part of the grill and cover with disposable alum pan. Continue grilling for about 7 min. turning once.
After 7 min, check temp with meat thermometer. If reads 135º, you're done. Pork will reach 140º after it rests. If no bone, grill till gets to 140º.
Take the chops off the grill and cover with disposable pan. Let them rest for 5 minutes. Internal temp should rise to 145º.
Grilling on Gas Grill
Turn burner on med - high. Grill the chops uncovered until browned on each side. 2 1/2 to 3 min each side. Move chops to cooler part or on med low. Continue grilling for about 7 minutes, turning once.
After 7 min, check the temp with instant meat thermometer. If reads 135º, your done. If no bone, grill to 140º. Take chops off the grill and cover with aluminum foil. Let rest 5 min so internal temp is at 145º |
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