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BBQ Pork Chops

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Adjust Servings:
4 Thick Cut Pork Chops
4 Tsp Rock salt
4 Tbsp BBQ Sauce We went with the Smokin' Yankees

BBQ Pork Chops

A guide to the best BBQ Pork Chops

    • 75
    • Serves 4
    • Medium




    BBQing the perfect pork chop starts hours before you even light the charcoal.

    Selecting your Pork Chops

    I like to sear my pork chops directing over the coals and then finish them off through indirect cooking. That means, to keep the chops juicy in the middle, you need to select chops quite thickly cut. A thick cut pork chop does well because you can afford to really char it on the outside without drying out the inside. Aim for chops at least, 2-3cm thick.

    Dry Brining

    I would usually put a grill underneath to let the drawn out juices drain away

    I like to dry brine my BBQ pork chops. Sprinkle your pork chops, underside and top, with rock salt. This does a couple of things. First of all, the rock salt works as a flavour enhancer. Second, while pulling the seasoning in, the rock salt draws excess moisture away from the surface (again why those thick chops are important) which allows a crispy, seared edge with a juicy middle. Remember to scrape off the excess salt before BBQing.

    The BBQ

    I’ve written before about direct and indirect cooking. It basically means you need an area of BBQ very hot and an area, away from the coals which works more like an oven off to the side. For more a more detailed look at how I set my wee Weber up for indirect BBQing, have a look at this recipe.

    Your BBQ Pork Chops

    Arty shot of sauce in a tree

    Of course, you can BBQ these chops as is but I think a glaze or marinade is important. For this recipe I’m using a local BBQ Sauce. The Smokin’ Yankees’ Apple and Whiskey BBQ Sauce is the perfect sticky glaze for these chops.

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    Sprinkle the pork chops with the rock salt and cover and chill for at least an hour. Use your time to make our BBQ Coleslaw and then set up your BBQ for both direct and indirect cooking.


    Scrape the excess salt off the chops. Place them onto the hot side of the BBQ and grill on each side until nice and charred, probably around 3-4 minutes each side.


    When the chops are nice and crispy, glaze with the BBQ sauce. Coat with a brush or mop and place on the direct heat. Let the sauce bubble and get sticky and do the same on the other side.


    Move to the indirect part of the BBQ and allow to finish cooking for around 7 minutes. Check they are cooked through at this stage. An easy way to do this, is cut into a thick part of the chop to see that its piping hot on the inside.

    Mark T

    Apple and Whiskey BBQ Coleslaw
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    Apple and Whiskey BBQ Coleslaw
    Irish Seafood Chowder

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