Why not take advantage of the last of the warm evening grilling opportunities. These grilled bbq pork chops are juice, tender, and so flavorful with the dry rub and the barbecue finishing sauce.
Thank you for reading this post, don't forget to subscribe!
I love a great pork chop and feel like it is forgotten meat when it comes to the grill. We grill pork butts all the time and occasionally a pork tenderloin, but not a lot of pork chops. And I always wonder why every time I grill a chop. I need to remind myself to do it more often. That said, I hope you will remind yourself to give this recipe a try and grill some chops.
These Grilled BBQ Pork Chops are flavor bombs. Rubbing the spice rub before grilling starts the flavoring process and then finishing with a brush of barbecue finish sauce takes these simple chops to a new level.
TIPS FOR MAKING THIS RECIPE
- Look for 1 ½-2-inch rib or loin chops with the bone-in for the best, most flavorful outcome. Boneless chops don’t have enough fat and tend to be drier when grilled and loin chops are really like a t-bone steak with two separate cuts and don’t grill as well.
- Rub the dry rub on the chops and allow them to sit, marinate, and come to room temperature before placing on the grill. The chops will cook evenly when they start at room temp.
- Be sure to have an area on your grill for direct heat (for searing) and indirect heat (for cooking). Moving the chops to indirect heat ensures that they don’t burn on the outside while remaining raw on the inside.
- Use tongs to flip the meat so all those luscious juices stay in the meat.
- For the sauce, use a barbecue sauce that you enjoy. You’ll only use a little to brush on the chops, so make it something that excites your tastebuds.
- Use a meat thermometer to test for doneness. Pork chops can go from perfect and juice to dry and tough in a matter of moments. Also, allow the meat to rest before cutting into the chop. You want all those hot juices to redistribute into the chop.
These grilled BBQ pork chops are tender, juicy, and flavorful from the dry rub and basting sauce.
For the pork rub:
- 2 tablespoons brown sugar
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sage
For the pork chops:
- 4 bone-in, thick pork chops
- 2 tablespoons olive oil
For basting sauce:
- ¼ cup barbecue sauce
- 2 tablespoons apple juice, water, or chicken broth
- 2 teaspoons reserved pork rub
In a small bowl, combine all of the rub ingredients until well mixed.
Blot the pork chops with a paper towel until they are dry.
Rub all sides of each chop with the olive oil.
Sprinkle the dry rub onto each side of the pork chop, reserving 2 teaspoons of the rub. Place on a plate and set aside.
In a small bowl, stir together the barbecue sauce and apple juice. Set aside.
Preheat your grill to 400 degrees. Turn off the burners on one side of the grill to make an area for indirect heat.
Place the pork chops onto the grill over direct heat.
Sear for 3-4 minutes and then, using tongs, flip and sear the other side – another 3-4 minutes.
Move the pork chops to the indirect heat side. Close the grill and cook for 6-8 minutes on each side.
Halfway through the cooling process, brush each side of the chop with the barbecue sauce mixture.
Use a meat thermometer to check the internal temperature. Once it reaches 145 degrees, remove the chops from the grill. Place on a platter and loosely tent with aluminum foil.
Allow the chops to rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes + 5 minutes resting time
- Category: Main Dish
- Method: Grill
- Cuisine: American
Keywords: grilled bbq pork chops, grilling recipes, main dish, pork recipes