Barbeque Sauce
  • Ketchup 1/2 Cup
  • Onion, finely grated 1/2 Small
  • Worcestershire Sauce 1-2 Tbsp
  • Smoked Paprika 1/2 tsp
  • Apple Cider Vinegar 1 Tbsp
  • Dijon Mustard 2 Tbsp
  • Dark Brown Sugar 1-2 Tbsp
  1. Whisk to combine all ingredients in a small saucepan.
  2. Simmer for 30 minutes on low heat, stirring occasionally.
Dry Rub
  • Dark Brown Sugar 1 Tbsp
  • Paprika 1 tsp
  • Smoked Paprika 1/2 tsp
  • Ground Coriander 1/2 tsp
  • Ground Cumin 1 tsp
  • Black Pepper 1 tsp
  1. Whisk to combine all ingredients.
Pork Chops
  • Kosher Salt 1 1/2 Cups
  • Bone-in Pork Chops Up to 6
  1. Dissolve the kosher salt in 4 quarts of water to make your brine. Be sure your container has some headroom so it doesn't overflow once you start added your chops. Brine for at least 1 hour and up to 4.
  2. Remove your chops from the brine and pat them completely dry using paper towels.
  3. Coat both sides of chops in dry rub.
  4. Heat grill to max. Reduce left and right burners to low and center burner to medium low.
  5. Cook chops 2 minutes a side, after initial sear, start coating each side with bbq sauce after every flip.
  6. Continue flipping until you reach an internal temp of 145 F.
  7. Rest chops for 5-10 minutes.
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