Grill Masters- Pork Chops

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Less is more. Season with your favorite spices. Pull at 150 degrees

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This. DO NOT cook them to 165°. 145-150 and they will be tender and juicy.

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Brine them for a couple hours first

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I kinda thought about this but assumed I would need to brine overnight. I guess a couple of hours is better than not at ll. Thanks.

Real high intital heat to get a good sear and the put them to the cool side of the grill till they hit about 145-150, let them rest for 8-10 minutes before you cut into them.

What kind of pit? I do the thick ones with indirect heat and they cook more evenly. I also love giving them a bit of smoke. So I cook them in the cabinet side of the Bandera. It's really hard to get them too hot too fast that way. Sometimes if the fire isn't great (all sticks, it varies), I'll sear at the end. But with a good fire, it has a nice crust from cooking in the smoke cabinet at 300-325.

Sometimes I just do a simple rub, there's a maple smokehouse McCormick's that we like. Other times my wife does this honey-vinegar-other stuff I don't know about marinade that soaks in good.

I cook thick (1.5-175") cut bone in pork chops every couple of weeks. I brine for about 4 hours. I feel like they're hard to screw up, but I'm proud of mine so here's my recipe.

Half gallon of water, 1/2 cup kosher salt, 1/4 cup brown sugar. I heat the brine just to dissolve the salt/sugar, then put in a gallon zip lock with the pork chops and a couple bay leaves. This mix in a gallon bag is enough to brine 3 chops. Make sure you cool the brine down to a safe temperature before adding the chops - definitely don't want to put them in there when warm. To do this quickly, I just make my brine with half the water, then pour over a bunch of ice in a pitcher prior to putting in the zip loc.

Brine for 4-5 hours, pull and place on a resting rack in the fridge. I season them with whatever rub I've got on hand. I really like Dizzy Pig Tsunami Spin, but it's got sugar in it so be careful with the flame ups.

I make a glaze with stone ground mustard and honey (probably 2-3 parts honey to 1 part mustard). I prefer to reverse sear, so I cook them indirect on my grill at 250 or so until they hit 125 internal. Remove from heat, get the grill to searing temp, then sear for 60-90 seconds a side depending on how the crust is setting. That and carry over should get you to around 140. After the sear, I glaze then rest.

Some people will tell you that you don't have to brine pork chops. I agree, but I will tell you that after having done it, I will never cook them any other way.