Summer is winding down. This week started school for the kids, and tonight’s low is supposed to be 50°F. (Which I love - I’m a Fall weather kind of guy.)
There’s still time for some late summer grilling, so I pulled out my recipe for pork ribeyes (aka bone-in loin chops) I keep coming back to paprika, garlic, and coriander as my default spice rub; I love how those flavors go with milder meats, like pork and chicken.
Also, this is the first pork recipe I wrote after finding out the USDA changed their pork guidance from “overcook it” (160°F) to “just right” (145°F with a 3 minute rest.) The National Pork Board finally convinced the USDA that home cooks know to use digital thermometers - the key to a good chop. Don’t overcook your pork chops!
(I recommend the $99 Thermapen thermometer if you’re a fanatic like me, or the $30 ThermoPop thermometer if you’re not. I’m a Thermoworks affiliate, so I may be biased, but I feel like I’m cooking blind if I have to grill without my Thermapen. And they take a licking and keep on ticking. I dropped my brother’s ThermoPop in a turkey fryer at a tailgate, fished it out with tongs, wiped it off, and it’s still working fine, years later.
Recipe: Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub
Recipe Link: Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub - DadCooksDinner
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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My Grilling Recipes Index
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