Description
Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub. A juicy pork chop, brined and sprinkled with my favorite pork rub.
Ingredients
Scale
- 4 thick cut (1-inch thick) bone-in ribeye pork chops
Brine
- 2 quarts water
- 1/4 cup table salt or 1/3 cup fine sea salt
- 2 tablespoons brown sugar
Spice Rub
- 1 tablespoon smoked Spanish paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon fresh ground black pepper
Instructions
- Brine the pork chops: Stir the brine ingredients until the salt and sugar dissolve, then pour over the ribeye pork chops. Refrigerate the chops for one to four hours.
- Prepare the grill for two-zone high heat (450°F): Prepare the grill for cooking with two zones - one on high heat, the other with no heat, then clean with a grill brush. For my Weber summit, I preheat the grill with all burners on high for 15 minutes, then turn half the burners off and brush the grill grate clean.
- Rub the chops: While the grill is heating, mix the spice rub ingredients in a small bowl. Remove the ribeye pork chops from the brine and pat dry with paper towels, then sprinkle the chops with a heavy coating of spice rub.
- Grill the chops (Sear 2-2-2-2, Indirect to 145°F): Put the pork chops on the grill over direct high heat. Cook until the chops are starting to brown on the bottom, about 2 minutes, then flip the chops, and cook until brown on the other side, about 2 more minutes. Flip the chops again and rotate 90 degrees to get a crosshatch of grill marks, another 2 minutes. Flip and get a crosshatch of grill marks on the other side, 2 more minutes. Move the chops to the indirect heat side of the grill with the bones facing the fire, and cook with the lid closed until the chops reach 145°F in their thickest part, about 4 more minutes.
Notes
- Why the change in temperature recommendations? The USDA has been allowing restaurants to cook to 145°F for the last ten years, due to advances in food safety (pig feed has essentially eliminated trichinosis), and technology. Digital thermometers are accurate enough to trust that a chop cooked at home is cooked to 145°F, so they're (finally) trusting us home cooks.
- The USDA recommends cooking all chops to 145°F, by the way, not just pork. And, remember, ground meat of any kind should be cooked to 160°F to kill any surface salmonella that was ground into the meat.(Ground pork included).
Tools
- Grill (I love my monster Weber Summit, but any grill will work with this recipe)
- Digital Themometer (I love my Thermapen; the ThermoPop is an good and less expensive alternative.)
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Weeknight Dinner
- Method: Grilling
- Cuisine: American