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Traeger Grill Rub Pork Chop Experiment

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Adjust Servings:
4 thick cut Pork Chops
30-40g Traeger Rub
Something Sticky
4 Tbsp Honey
4 Tbsp English Mustard

Traeger Grill Rub Pork Chop Experiment

    • 20
    • Serves 4
    • Medium


    • Something Sticky

    • or



    We got our hands on this amazing Traeger Grill Rub from the UK BBQ Rub Club and we thought we’d use it on these thick cut Pork Chops. We’ve cooked BBQ Pork Chops all sorts of ways before and in THIS RECIPE I go into the picking and buying of the best Chops for the Grill.

    Click here for my guide to buying Pork Chops for the BBQ

    There is nothing wrong with a great BBQed Pork Chop seasoned solely with salt, maybe a little garlic and lemon but sometimes you want a little something special. I’ve tried a few different rubs with BBQ Pork Chops but I’m never sure about getting the Rub to stick. I’ve tried making rubs into pastes with a little water, I’ve also tried brushing the chops with a little olive oil, both of these worked well. My favourite thing to do though is use honey or mustard to secure the rub.


    So when trying this small amount of Traeger Grills Rub that we won, we couldn’t choose how to get the rub to stick to the thick cut Pork Chops. So we decided to do both. Two Pork Chops were going to be brushed with honey and two were going to be brushed with English mustard. We would then decide which we thought worked better.

    The Traeger rub has a great garlic profile to it but there is also a bit of sweetness and heat. We could also pick out a slightly oriental flavour. We thought it might have come from five spice or ground clove. The thick cut BBQ Pork Chops were delicious regardless of what we used. I think I liked the mustard a touch better but one of our group didn’t like them. She did admit though, that she just didn’t like mustard so that’s fair enough. The honey was something else though. The sweetness worked so well with the garlic and chilli profile of the rub. Maybe I like these ones better…

    This experiment was inconclusive, both sauces worked so well with the Pork Chop and the Traeger Rub.

    Anyway, whatever you choose, a little something else (be it oil, honey or mustard) will help all that rub flavour stick and will reduce wastage. It will also add to much more depth to your BBQ Pork. Enjoy!

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    First brush the pork chops with the mustard or honey, or do what we did and go 50:50. Coat the chops in the rub and pat in so that it sticks. Cover and place in the fridge for at least an hour. Use this time to get the BBQ going.


    Next, get the pork chops out for the fridge. Let them come up to room temperature a bit and then place on the hot part of the BBQ. Grill on each side for around 2-3 minutes or until its starting to go char.


    Move to the indirect cooking part of your BBQ and cook for a final 4-5 minutes. If you're using a thermometer, you're looking for an internal temperature of 64°C. Let them rest for a few minutes and then serve. If you try this, I'd love to hear what you think about trying different sauces to help the rubs stick.

    Mark T

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