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Pork chop rub

spalczespalcze Posts: 14
edited October 2011 in EggHead Forum
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


  • SqueezySqueezy Posts: 1,102

    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.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Nature BoyNature Boy Posts: 8,399
    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
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,399
    BTW, thanks for the mention Squeezy.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • SqueezySqueezy Posts: 1,102
    Most welcome ... it's well deserved!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Ditto the 450, cook to about 145-150, and definitely recommend the Dizzy Pig!!
  • billyraybillyray Posts: 1,139
    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.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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