You will get the best results using 1″ chops (not thicker), and this recipe makes about 6 to 8 servings. If you’re making a smaller batch, just use a part of the rub mixture and save the rest for later!
You could try this for other parts of pork, too, or maybe even chicken. It’s a very simple and easy recipe – completely hassle-free. Here’s an extra tip for you; combine the rub ingredients in a resealable plastic bag. No mess, no cleanup, super easy!
Ingredients
3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon Domino sugar
3/4 teaspoon McCormick chili powder
3/4 teaspoon granulated garlic or 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
Instructions:
At least 1 and up to 8 hours before you plan to 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, and refrigerate.
Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
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 criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.
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Quick tip: Serve with BBQ sauce, if you’d like.
Try baking them, they will all fit on one cookie sheet. They sound yummy. A friend has me making hers lately, for the sauce, combine a half jar of salsa, a half jar of sauerkraut and a can of whole berry cranberry sauce – to die for, seriously. Put the baked meatballs in the crockpot, add the sauce for a few hours and you will love these…