- When it's Done:63°C for medium
You’ll never barbecue another chewy, dry pork chop if you follow this simple seven-step method using Kingsford® Charcoal.
Fire up the grill.
For barbecuing pork chops, you want to set up a two-zone, medium-hot fire. Fire up a full chimney of Kingsford® Charcoal, or light a pile of about 100 briquets. When the coals are ready, arrange them in a two-zone fire. Replace the top grate, allow it to heat up — all vents should be fully open — then just before placing the pork chops on the grate, dip a folded paper towel in cooking oil and oil the entire grate using long-handled tongs.
Prep the pork chops.
The best pork chops for barbecuing are center-cut, bone-in rib chops that are at least an inch thick. To avoid drying the chops while barbecuing, either marinate or brine them (use a basic brine solution of 1/4 cup salt to four cups of water; lay the pork chops in a single layer in a shallow dish and pour the brine over the top) for two hours in the refrigerator. Rinse in cold water and pat dry with a paper towel, then liberally apply coarse salt and freshly ground black pepper to both sides. Discard used marinade or brine.
Sear the chops using high heat.
Place the pork chops on the hottest part of the grate, directly above the coals. Sear all the chops for about three minutes per side, turning only once, until they develop a brown crust. If the BBQ flares up, temporarily move the chops away from the coals until the flames die down.
Move and cover.
When the chops are properly browned, move them to the cooler (indirect heat) side of the grate, with the bone side of the pork chop facing the coals to act as a heat shield. If you’re using a probe-style digital meat thermometer, insert it into the thickest part of the pork chop now and replace the lid.
Add a bit of smoke flavor.
A great option for pork chops is adding a bit of smoke taste. If you like, add some soaked Kingsford® Wood Chips with Hickory or Mesquite at this stage.
Apply marinade or glaze (optional).
For sugar-based glazes, apply it about 10 minutes prior to removing the pork chops from the BBQ to prevent the glaze from burning onto the chops. Apply the glaze to one side of the chops, close the lid for five minutes to let it bake on, then open the lid, turn the chops, and repeat the process.
Check for doneness.
Using a digital meat thermometer, insert the tip into the thickest part of the pork chop, but not touching the bone. When the internal temperature reaches 63°C, remove it from the BBQ. Place the pork chops on a cutting board or a platter, loosely cover with foil, and allow them to “rest” for five minutes to allow the juices to settle back into the meat.
After removing from the refrigerator, let the pork chops warm up for about 30 minutes before barbecuing them.
Most pork chops have a thin layer of fat around the perimeter. If you have the time and inclination, use long-handled tongs to stand the chop on its sides over the hot coals and sear the fat to a golden, delicious crisp.