Each chop can easily serve two people. Grate the onion for the sauce on the large holes of a box grater. Our preferred hot sauce is Frank’s RedHot Original Cayenne Pepper Sauce. If you’d like to use wood chunks instead of wood chips when using a charcoal grill, substitute two medium chunks, soaked in water for 1 hour, for the wood chip packet.

Serves 8

Pork

Kosher salt and pepper

3          tablespoons sugar

4          (18- to 20-ounce) bone-in pork rib chops, 2 inches thick

2          teaspoons onion powder

2          teaspoons granulated garlic

2          cups mesquite wood chips

 

Barbecue Sauce

2          slices bacon

¼         cup grated onion

Kosher salt and pepper

¾         cup cider vinegar

1¼      cups chicken broth

1          cup ketchup

2          tablespoons hot sauce

½         teaspoon liquid smoke

 

  1. For the pork: Dissolve 6 tablespoons salt and sugar in 1½ quarts cold water in large -container. Submerge chops in brine, cover, and refrigerate for 1 hour. Combine onion powder, granulated garlic, 1½ tablespoons salt, and 2 tablespoons pepper in bowl; set aside.

 

  1. For the barbecue sauce: Cook bacon in medium saucepan over medium heat until fat begins to render and bacon begins to brown, 4 to 6 minutes. Add onion and ¼ teaspoon salt and cook until softened, 2 to 4 minutes. Stir in vinegar, scraping up any browned bits, and cook until slightly thickened, about 2 minutes.

 

  1. Stir in broth, ketchup, hot sauce, liquid smoke, and ¼ teaspoon pepper. Bring to simmer and cook until slightly thickened, about 15 minutes, stirring occasionally. Discard bacon and season with salt and pepper to taste. Remove from heat, cover, and keep warm.

 

  1. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4½-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet. Remove chops from brine and pat dry with paper towels. Season chops all over with reserved spice mixture.

 

For a charcoal grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.

 

For a gas grill: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 325 degrees.)

 

Clean and oil cooking grate. Arrange chops on cooler side of grill with bone ends toward fire. Cook, covered (positioning lid vent over chops if using charcoal), until chops register 140 degrees, 45 to 50 -minutes, flipping halfway through cooking.

 

Transfer chops to platter, tent with foil, and let rest for 10 minutes. Brush chops generously with warm sauce and serve, passing remaining sauce separately.

 

As seen in the June/July 2016 issue of Cook’s Country magazine

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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