Pork chop rub

spalcze · October 2011

I am still a new egger, and trying my hand at some pork chops. I am doing about 1.75 to 2" chop. I am looking for a good rub to use and need some help on cook times and temp. Do I treat it like the steak, 650-700 degrees for a couple minutes on each side then close everything up and cook for a couple more minutes? Any help will be great. Thanks

Squeezy · October 2011

I'm assuming loin chops ... so I'd keep it down to 400º to 450º

Moisture loss is what you want to guard against, so take them off at 145º to 150º ... fresh pork is very safe these days.

I like Dizzy Pig's rubs ... Tsunami Spin or Jamaican Firewalk.

Nature Boy · October 2011

Howdy Spalcze
For a thick chop like that, 650 to 700 could be a bit too hot. If you totally sear the thing in 3 minutes then try and roast it to where it's done, it may be too black on the outside. I like to slow the it down so a good sear takes at least 5 minutes on the first side. I still like a hot grill, at least 500, because that chop absolutely deserves a good browned crust.
Happy cookin
Chris

Nature Boy · October 2011

BTW, thanks for the mention Squeezy.

Squeezy · October 2011

Most welcome ... it's well deserved!

dunnharr · November 2011

Ditto the 450, cook to about 145-150, and definitely recommend the Dizzy Pig!!

billyray · November 2011

I've had good luck with the following. Rub both sides with Worcestershire sauce. Season both sides with Lawrey's season salt, Accent and Lemon pepper. Sear at 550 or so for 2 minutes rotate 90 degrees for another 2 minutes, turn over and do the same. You have now seared both sides for 4 minutes each. Finish at 350 for 15 to 20 minutes. Always comes out moist and flavorful. Check the internal temp for your preferred degree of doneness.

Howdy, Stranger!

Forums

Pork chop rub

Comments