JUICY Grilled Pork Chops Recipe on the Charcoal – How to BBQ Pork Chops

How To Make JUICY Pork Chops on the grill every time! Perfect BBQ Pork Chops Recipe with homemade BBQ Sauce – EASY!
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If you’ve given up on making Pork Chops because they are dry or lack flavour, pay close attention to this recipe, it will change your Pork Chop game forever! This JUICY Pork Chop Recipe is fast, easy and will impress the taste buds of your family and guests! We will also be sharing an incredible homemade BBQ Sauce recipe with you that may permanently replace all your store-bought bottles lol. Get ready… Mike from “Everyday BBQ” will show you how to bring this recipe to your table step-by-step!

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TABLE OF CONTENTS – BBQ GRILLED PORK CHOPS RECIPE
00:00 How To BBQ pork chops on the grill
00:35 How to make homemade BBQ Sauce
01:33 How to prepare pork chops for the bbq
03:55 How to set up the Slow N Sear Kettle grill for Pork Chops
05:17 How to cook pork chops on the bbq
07:46 Grilled pork chops final result and taste test

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#SlowNSear #SNSGrills #Porkchops

Welcome back to sns girls everybody my name is mike from the everyday barbecue youtube channel and today we’re going to be grilling some juicy delicious pork chops out on the slow and sear kettle grill we’ll also be pairing that up with an incredible homemade barbecue sauce

You’re going to love this one stay tuned because it’s coming up right now once again welcome back everyone we really appreciate your support and don’t forget to hit that subscribe button down there so you don’t miss out on any of these great recipes now let’s get right

Into today’s recipe we are making a homemade barbecue sauce today for this recipe and i started out by making this yesterday so it would have time for all those flavors to really come together so to put this together it’s really really simple just get yourself a pot and start

Out with some ketchup for your base to that we’ll be adding some apple cider vinegar pineapple juice brown sugar worcestershire sauce i always wonder if i’m saying that right next we’ll add some honey dried coarse garlic which really gives some beautiful texture to the sauce and some coarsely fresh cracked black pepper

Again to add some great texture to the sauce now just get that on a low to medium heat bring it to a gentle simmer and stir it frequently it’ll take about 10 to 15 minutes to get it to the right consistency and don’t forget once it cools it’s going to thicken even further

Allow it to cool fully transfer it into a jar or container until it’s time to serve if you make it the day before make sure to refrigerate it now let’s talk about these pork chops i’m using a thick pork chop today the most important thing about buying these pork chops besides

Choosing something fresh that looks good is to get something that’s nice and thick you’ll want something about an inch and a half to two inches thick the thicker chop not only is good because it’s thicker but it’s going to give you more leeway for the cook so you can

Really nail it we’ll start the prep for these pork chops the day before so we can get the best results possible simply unpackage your pork chops get them onto a rack onto a tray and we’re going to do a dry salt brine i’m using a coarse kosher salt today and you’ll just want

To cover all sides of these pork chops now there is an equation you can use if you are using coarse kosher salt it’s about one half teaspoon per pound if you decide to go with table salt make sure you reduce that to one quarter teaspoon per pound once those are covered just

Get those into the refrigerator overnight this dry salt brine process really helps to produce a juicy end result with tons and tons of flavor throughout the entire bite the salt will draw moisture out of the meat liquefy and it will all reabsorb back into the meat this gives you delicious flavor

Through and through and it will also help tenderize the meat by denaturing the proteins now you can see the difference from when i started with these pork chops to now after the salt brine they have a much deeper darker color and you can tell that that salt

Has really absorbed into this meat now we are almost ready to get these out on the kettle so the next step is to get these seasoned up and today i’m going to be using a combination of our two rubs rocky’s rub and the not just for beef

Rub i really love the combination of these two rubs together and i use a 50 50 mix you can see there’s a nice coarse nature to this rub and an important note for these two rubs they contain no salt so all the salt from today’s cook comes

From the dry salt brine process so we just want to get a thin layer of olive oil here on both now we’ll apply our rub generously generously because there’s again no salt so you can really really build up some nice texture on the outside be sure to get all sides with the oil

And the rub this smells incredible already there’s a nice sweetness in that rockies rub and then not just for beef rub has a real real nice pepperiness to it so these are just magic together okay so now that we’ve got these seasoned up we’re just gonna let these

Hang out here on the counter while we get our kettles set up for today’s cook we’re going to be cooking today at a temperature of about 250 degrees fahrenheit right in that range if you’re a little under or a little over it you’re okay just keep it in that range

My setup for today’s cook is the slow and sear in place i do have the water reservoir even though we’re not going to be cooking with water today my drip and griddle is in place to make cleanup nice and easy and we’ll be using a few other

Tools as well including the s s 500 remote thermometer to monitor temperatures in these pork chops as well as the kettle now to lock in today’s temperatures i simply started with about 12 to 15 coals in one corner of the slow and sear i lit my fire starter and i

Allowed those coals to begin catching after those coals do catch you can go ahead and place the lid on the cooker open up your top vent fully and for today’s cook i’ll just be using the smoke hole as my bottom vent so i have my main vent closed fully and i have my

Smoke hole opened fully the smoke hole really helps me dial in precise temperatures on low and slow cooks now once you have the lid on the kettle just monitor temperatures once you get to within about 75 or 100 degrees of your target temperature begin choking back

Your vents until you get it dialed in perfectly here’s a quick look at what my final vent settings look like but keep in mind there’s lots of variables to this so that’s just a starting point for you once your temperature is locked in fill the remainder of the slow and sear

With unlit coal so now that our temperatures are dialed in and these pork chops are ready to go there’s nothing left to do but to get these out onto the indirect side of the slow and sear kettle and begin cooking All right so we’ve been going about 30 minutes roughly and these chops are both right in that 90 degrees fahrenheit range so we’re gonna go ahead and give these a turn just to promote some even cooking and you can see we have got some beautiful color here so let’s just go

Ahead and give these a quick turn all right lid back on All right it’s been about another 30 minutes and both of these pork chops are right in that 130 degree fahrenheit range so let’s get these probes removed and get these a quick sear just about 30 to 45 seconds per side just take a look at that beautiful color final finishing

Target temperature for today is 140 to 145 degrees fahrenheit let’s get these seared off and then we’ll get them inside for the taste test now let’s give these coals a quick stir and allow them about a minute or two to get roaring hot let’s get these moved over All right it’s been about 45 seconds let’s give these a flip beautiful color the smell is just incredible Oh my goodness okay so i got these plated up we put our homemade barbecue sauce on and i did add a little bit of parsley just for some color and some pop we nailed our finishing temperature on this cook and i did double check it with the s100 insta-read thermometer this

Smells absolutely crazy crazy good so i’m excited to get into this taste test and i guess there’s probably not a whole lot left for us to do one last look at this work of art i mean just look at that it’s juicy it’s just perfect let me get a little bite action here

Favorite part of my day i’m gonna get a second opinion from myself all right look now i know i always tell you about how every step in our prep process comes out in the finished product but it’s really really true or i wouldn’t say it now you see how juicy

This is and i can tell you that there is a nice salt flavor through and through that entire bite it’s not overly salted it’s just absolutely perfect really really good smoky flavor good clean smoky flavor and that barbecue sauce just finishes this off i get a little hint of that

Pineapple just enough sweetness just enough tanginess and it really finishes this off so when you do the prep and you do the cook correctly you can get results like this too all right that’s it for this video i really hope you enjoyed it i’m going to go ahead and

Finish my lunch i want to thank you very much for hanging out with me today remember until next time two zones are better than one and i’ll see you on the next video you