Best Ever Thick and Juicy Chops
10/01/06 17:15 Filed in: Pork
Josh Willy's Thick and Juicy
Grilled Pork Chops
4 (1-1/2 to 2 inches) thick pork rib chops (thick enough to stand up)
Mix together in a bowl: 2 Tbsp Wee Willy’s Dry Rub Marinade #1 and #2 Tbsp Wee Willy’s Sweet Rub Formula
Generously brush the chops with Wee Willy’s Mongolian Barbeque Grilling Sauce and Marinade, then evenly apply spice mixture and wrap in plastic wrap. The chops can marinate up to 24 hours in the refrigerator, but 20 min. works great too.
Remove the chops from the refrigerator and bring to room temp. In the meantime, fire up the grill for indirect cooking. Preheat grill to med. (275˚to 325˚). When using a gas grill, turn to low/med. after preheating. Place the meat on the grill, directly over the coals. Sear on both sides 2 - 3 minutes. Then stand the chops straight up, rib side down on the grill, not directly over the coals. Add wood chips if you would like, we use pecan wood pellets. The internal grill temp should be between 275˚ and 325˚. Grill the meat for 20 - 30 minutes. Check the internal temp with an instant-read thermometer. For med. doneness, remove from the grill when the thermometer registers 145˚ to 150˚. Let rest loosely covered with foil for several min. before serving. Enjoy!
4 (1-1/2 to 2 inches) thick pork rib chops (thick enough to stand up)
Mix together in a bowl: 2 Tbsp Wee Willy’s Dry Rub Marinade #1 and #2 Tbsp Wee Willy’s Sweet Rub Formula
Generously brush the chops with Wee Willy’s Mongolian Barbeque Grilling Sauce and Marinade, then evenly apply spice mixture and wrap in plastic wrap. The chops can marinate up to 24 hours in the refrigerator, but 20 min. works great too.
Remove the chops from the refrigerator and bring to room temp. In the meantime, fire up the grill for indirect cooking. Preheat grill to med. (275˚to 325˚). When using a gas grill, turn to low/med. after preheating. Place the meat on the grill, directly over the coals. Sear on both sides 2 - 3 minutes. Then stand the chops straight up, rib side down on the grill, not directly over the coals. Add wood chips if you would like, we use pecan wood pellets. The internal grill temp should be between 275˚ and 325˚. Grill the meat for 20 - 30 minutes. Check the internal temp with an instant-read thermometer. For med. doneness, remove from the grill when the thermometer registers 145˚ to 150˚. Let rest loosely covered with foil for several min. before serving. Enjoy!
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