Serves 6
Ingredients:
8 pork chops with bone-in (the thicker ones are better)
1 quart apple juice (or water if you don't have any)
1/4 cup salt (preferably kosher or better yet canning salt)
2 cloves garlic, minced (or 1-1/2 tablespoons of pre-minced garlic)
10 turns of black pepper
1 teaspoon of white pepper (optional)
Your favorite BBQ rub (I typically use this rub but without the salt)
Your favorite BBQ sauce (optional)
Brining Directions:
Trim off any excess fat from the pork chops, but not all of it. The fat adds a lot of flavor. In a gallon ziplock bag add the juice/water and salt and then seal the bag. Shake vigorously until salt dissolved. Then add garlic, pepper and pork chops. Re-seal and place bag in refrigerator for at least 2 hours but no more than 12 hours. After 12 hours it can start to cure the meat and it will be more like ham.
Seasoning and Grilling:
There's nothing to this. Pat the chops dry with paper towels and coat ONE side of the pork chops with the rub. No need to add salt. The pork chops are essentially salted from the brine so all they need is the rub.
Setup your grill for indirect grilling with the heat/charcoal all on one side. On the side without the heat, lay down your pork chops with seasoned side down and apply more rub on the top. Throw on a chunk of your favorite wood. I prefer apple or pecan. Cook them for about 1/2 hour but check the temperature of the meat regularly. Once they hit about 115-120F, you're going to want to sear them.
Transfer the chops to the hot side of the grill over the flames/charcoal. Cook them enough to put some grill marks on both sides. At this point they are essentially done except if you want to sauce them. If you want the sauce, add that on both sides and move the chops back to the side of the grill off the heat. If you want more smoky flavor, add another chunk of wood at this point. Wait until the sauce is bubbly and caramelized. When the chops reach an internal temperature between 135 and 150, pull them from the grill to serve.
