posted November 02, 2020
Simple Grilled Pork Chops with Homemade BBQ Rub
This recipe for Grilled Pork Chops is an absolute stunner and perfect for parents and kids alike. The homemade rub comes together quickly with ingredients you’ve likely got in your spice cupboard and is an awesomely tasty combination of savory and sweet. Get ready to make the best grilled pork chops of your life!
How to Grill Pork Chops
You’ll see many various methods for grilling pork chops. Some claim that hot and fast is the only way to go, where others recommend cooking indirect the whole time. I like a mixture of both to end up with incredibly juicy pork and a nicely caramelized and crunchy exterior.
When it comes to lean cuts like pork chops/chicken, etc. I like to have different “zones” of heat on my grill. If you’re using a charcoal grill, simply stack more briquettes on one side to create a hot spot and less on the other. If you’re cooking on propane turn one burner on medium high and one on low.
For indirect grills like my pellet grill, find out where your hot and cooler spots are on your grill. I use the hot zone for the initial sear on each side of my chops. This caramelizes the sugar in the rub and seals in all of the juices. Then I move the meat over to the less hot side of the grill and let it cook through.
How Long to Grill Pork Chops
Boneless or bone in pork chops, about 1 inch thick, will cook in 8-10 minutes. If you are grilling thicker pork chops, the bone will start to affect the timing of your cook. 1 1/2 inch thick boneless pork chops typically cook through in 14-18 minutes and bone-in chops at that thickness can take up to 20 minutes or more.
Although time is a nice guideline for a recipe, the absolute most important factor in grilling your pork chops to perfect doneness is internal temperature. Pork is perfectly cooked through, juicy, and safe to eat at 145 degrees F. Get yourself a good instant read thermometer to avoid over or under cooking your grilled pork chops. I recommend this $32 digital Thermopop from Thermoworks or the $99 Thermapen MK4 if you’re really serious.
Tips for Making Grilled Pork Chops
Pork chops are a pretty straightforward meat to cook on the grill, but I have a few tips for you that will help ensure your chops come off the grill perfectly cooked and totally juicy.
- Two-zone grilling. Use two-zone heat on your grill to achieve juicy, perfectly cooked pork chops with that slightly charred grilled flavor.
- Keep an eye on temperature. Invest in a good meat thermometer to monitor your internal temperature so you don’t overcook the pork.
- Make sure that pepper is freshly cracked! When mixing up your grilled pork chop rub, try using freshly cracked black pepper for a brighter flavor.
- Don’t poke the meat! Don’t stab your pork chops with a fork or cut into them while they are still cooking. You’ll let a lot of the juices out of the meat.
- Remember to rest. As soon as your pork chops reach the correct internal temperature, remove them from the grill and let them rest for at least 5 minutes before slicing and serving. This will help stop the cooking process and redistribute the juices through the pork chop.
Grilled Pork Chops Recipe
Simple Grilled Pork Chops with "Secret" Sweet Rub
- 4 pork loin chops
Secret Sweet BBQ Rub
- 2 tablespoon brown sugar
- 2 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- Combine all ingredients for the rub in a small bowl and set aside.
- Prepare your grill for cooking. Allow the grill to preheat on medium high (around 400 degrees F) for 10 minutes.
- Sprinkle your pork loin chops with the rub and massage into the meat.
- Place the chops on the hottest part of the grill and sear for 2-3 minutes on each side.
- Move the chops off of the direct heat and continue cooking for an additional 5-6 minutes per side until the internal temperature of the pork chops reaches 145 degrees F.
- Remove the chops from the grill and allow them to rest for 5-6 minutes before slicing.
**Note: This recipe was originally published in April 2015 (one of my first ever posts!!) It has since been updated with new photos and tips, but the recipe remains the exact same.
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