1 tbsp sweet paprika
1 tbsp brown sugar
1 tbsp granulated sugar
1 tbsp seasoned salt
2 tsp black pepper
2 tsp ground cumin
1 tsp cayenne pepper
4 double or triple thick pork chops (14 oz ea)
Your favorite BBQ sauce for serving
Bar-B-Que, Grill or something to cook on.
Bowl to mix the spices in
Cutting board to prep the meat on.
Stick to skewer the chops with for serving
Place the paprika, brown and granulated sugars, salt, black pepper, cumin
and cayenne in a small bowl and stir to mix. Sprinkle this rub on the
chops on all sides, patting it onto the meat with your fingertips. You
can cook the chops right away or, for an even richer flavor, let them cure in
the cooler, covered, for 4 hours.
Set up the grill for indirect grilling with medium heat.
When ready to cook, place the chops in the center of the hot grate, with
heat on the sides, but no fire directly below the meat. Cover the grill.
You may use foil or the lid of a large pan to create a cover if you need to.
Cook the chops until cooded though, 1-1/4 to 1-1/2 hours on medium heat.
To test for doneness use the poke method; the meat should be firm but just
gently yielding. Or insert an instnt-read meat thermometer sideways into
a chop: The internal temperature should be about 160F. If using a
charcoal grill, after 1 hour you'll need to add more coals to each side.
Transfer the cooked chops to a platter or plates and let them rest for 2
minutes. Serve the chops, in all their plate-burying glory, with
bargecue sauce.