One of a Million Simple BBQ Rubs for Pork Chops

I fixed these pork chops for the grill last week and although I had a slip of paper sitting here with the recipe I had lost the picture! It was saved on my laptop... somewhere but I had no idea what file it was put in as it wasn't 'where it was supposed to be'. But my persistence paid off and I found it.

Now, when it comes to spices on meat that will be grilled I won't hesitate to say that you can do almost anything byway of mixing spices and it's probably going to turn out fabulous. Ok, not if you are going to do something weird, like adding vanilla and dried orange and sage and cumin on your pork or beef... but within reason and using common sense - you can mix and match and it's going to be oh-so-good.

This particular version did not use brown sugar - although another one I did a couple weeks ago did and I'll post that one at some point in the future.

Spicy BBQ Rub for Pork Chops

2-4 pork chops (bone-in has the most flavor but boneless is fine)
3 1/2 T paprika
1 T black pepper
1 T salt - coarse if you have it
1 t sugar
1 t chili powder
1 t garlic powder
1 t onion powder
1/2 t cayenne pepper powder

Mix the dry ingredients and sprinkle, press onto your meat to be grilled. Best if you can refrigerate it and let it set for at least 30-60 minutes but it is fine if you apply it just before grilling too. Special Note: Don't overcook your pork chops! Pork chops should be moist, easily cut with a fork and tender. People tend to overcook them as todays pork is genetically bred to have little fat and you can't cook them as long as our Grandmothers and Mothers did. Cook until it's no longer pink and it's completely done in the center and juices run clear, but don't over cook or you'll end up with shoe leather and no spice rub is going to help that!Print Friendly and PDF