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Ingredients
- 3 tablespoons sweet paprika, preferably Spanish
- 1 tablespoon freshly ground black pepper
- 1 tablespoon coarse salt, either kosher or sea salt (I use smoked sea salt)
- 3/4 teaspoon sugar
- 3/4 teaspoon chili powder
- 3/4 teaspoon granulated garlic or garlic powder
- 3/4 teaspoon onion powder
- 1/4 to 1/2 teaspoon ground cayenne
- Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
- Vegetable oil spray
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Be careful with the temp or they will dry out! Serve hot.
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