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First time thick cut pork chops.

eggo
eggo Posts: 492
in EggHead Forum
Raised direct or indirect? Good rub for pork?
Eggo in N. MS
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Comments

  • Hawg Fan
    Hawg Fan Posts: 1,517
    I usually cook large chops indirect and then sear either on the grill or on CI.

    http://eggheadforum.com/discussion/1182376/monster-chops-seared-on-ci#latest

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • littlerascal56
    littlerascal56 Posts: 2,110

    Dry them off, rub on EVOO. Then some 3 little pigs rub.  Sear them direct to get some grill marks, then move off the hot grate and finish to 130 degrees.

    Super moist and tender, and leftovers will warm up nice in the microwave the next day.

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  • bboulier
    bboulier Posts: 558
    Sprinkle with your favorite seasoning or just salt and pepper. For method, I recommend reverse sear.  Cooking time depends on how well done you like your pork chops.   For a temperature of about 145-150. cook indirect at 260-300  to about 135.  Remove chops and  cover with aluminum foil.  Remove indirect grilling apparatus (e.g., place setter) and let temperature rise to about 500.  Grill direct low on the grill for about 2 minutes per side.  Best pork chops ever.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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