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Category: Marinades, Rubs & Dressings
Prep Time: Cook Time: Total Time:
Pork Chops
3 Tbsp sweet paprika, preferably Spanish
1 Tbsp freshly ground black pepper
1 Tbsp coarse salt, either kosher or sea salt
3/4 tsp sugar
3/4 tsp chili powder
3/4 tsp granulated garlic or garlic powder
3/4 tsp onion powder
1/4 to 1/2 tsp ground cayenne
Six to eight 10-11 oz bone-in pork rib chops, 3/4 to 1" thick
Vegetable oil spray
1. At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl.
2. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
3. Remove the chops from the refrigerator and let sit covered at room temperature for about 20 minutes.
4. Fire up the grill, bringing the heat to medium.
5. Spray the chops with oil and transfer them to the grill.
6. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks.
The chops are done when just a hint of pink remains at the center. Serve hot.
Recipe Source: cdkitchen.com
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Rub - Pork Chop
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Category: Marinades, Rubs & Dressings
Prep Time: Cook Time: Total Time:
Pork Chops
3 Tbsp sweet paprika, preferably Spanish
1 Tbsp freshly ground black pepper
1 Tbsp coarse salt, either kosher or sea salt
3/4 tsp sugar
3/4 tsp chili powder
3/4 tsp granulated garlic or garlic powder
3/4 tsp onion powder
1/4 to 1/2 tsp ground cayenne
Six to eight 10-11 oz bone-in pork rib chops, 3/4 to 1" thick
Vegetable oil spray
1. At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl.
2. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
3. Remove the chops from the refrigerator and let sit covered at room temperature for about 20 minutes.
4. Fire up the grill, bringing the heat to medium.
5. Spray the chops with oil and transfer them to the grill.
6. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks.
The chops are done when just a hint of pink remains at the center. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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