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Grilled bone-in pork chop sprinkled with a spice rub on a blue plate with multicolored mini-peppers

Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub

  • Author: Mike Vrobel
  • Total Time: 1 hour 12 minutes
  • Yield: 4 chops 1x


Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub. A juicy pork chop, brined and sprinkled with my favorite pork rub.


  • 4 thick cut (1-inch thick) bone-in ribeye pork chops


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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).


  • Prep Time: 60 minutes
  • Cook Time: 12 minutes
  • Category: Weeknight Dinner
  • Method: Grilling
  • Cuisine: American