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Chipotle Rubbed Pork Rib Chops Grilled Using the “Reverse Sear” Method Recipe
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Description
So what is the big deal about the “reverse sear” method? All the research I’ve done says that the end result is more tender steaks. You can get into the nitty gritty about the effect of the enzymes in the meat while they’re on indirect temp, blah blah—but the bottom line is more tender steaks with great char marks.
Ingredients
- 1 Tablespoon Chipotle Powder (or Other Type Chili Powder)
- 1 Tablespoon Garlic Powder
- ½ Tablespoons Turbinado Sugar
- 1 teaspoon Sea Salt
- ½ teaspoons Fresh Ground Black Pepper
- 4 whole Pork Rib Chops
- 1 Tablespoon Olive Oil
Preparation
Combine the chipotle powder, garlic powder, turbinado sugar, sea salt and fresh ground black pepper to make the rub.
Coat the pork with olive oil. Then, generously coat the chops with the rub on all sides.
Prepare the grill for 2 cooking zones: direct and indirect heat. Put the pork on indirect heat and let cook for a total of 6 minutes. Next, put the pork rib chops on direct heat (at about 400+ degrees F) to sear. Sear for 2-3 minutes on each side until char marks form and the internal temperature reaches 145ºF.
Tent the pork in foil for 10 minutes before serving so the juices have time to redistribute.
Serve with your favorite sides!
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