ingredients

  • Sauce
  • ½ cup Ketchup
  • 2 tbps molasses
  • 1 tbps white wine vinegar
  • 1 tbps Dijon Mustard
  • 1 tbps Light Brown Sugar
  • 2 tsp Worcestershire sauce
  • ½ tsp kosher salt
  • ¼ tsp Tabasco
  • ¼ tsp garlic powder
  • ¼ tsp freshly ground black pepper
  • Rub
  • 1 ½ tsp whole black peppercorns
  • 1 ½ tsp mustard seeds
  • 1 ½ tsp paprika
  • 1 ½ tsp light brown sugar
  • 1 ½ tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp dry onion flakes
  • ¼ tsp ground cayenne pepper
  • Chops
  • 6 bone-in port rib chops at least 1 inch thick

directions

1. To make the sauce: In a small heavy-bottom saucepan, whisk the sauce ingredients with 1/2 cup water. Bring to boil over medium heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.
2. To make the rub: In a spice grinder, pulse the peppercorns and the mustard seed until coarsely ground. Place in a small bowl and add the remaining rub ingredients, mixing well. (I just put everything in the grinder and went with that).
3. Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the chops on both sides with oil and season with the rub, pressing the spices into the meat.
4. Grill over Direct Medium heat until barely pink in the center of the meat, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce on the side.

Keywords

BBQ

source

Weber Cookbook

servings/yield

--

difficulty

course

Main