After my last disaster with a rancid rub I used on pork chops, I made my own rub with a recipe I found on the Epicurious website. I had all of the herbs and seasonings and it was a quick mix. The only question I had was the sweet paprika. Mine was Spanish, as suggested but said “hot”. The recipe didn’t say it should or shouldn’t be hot and spicy.
I cut the rub recipe in half as I mixed it, having 3 pork chops to grill instead if the 6 the recipe covered. The package my P.S. (Pork Supplier/hubby) had originally brought home had 7 chops in it. With just the 2 of us for dinners, I froze 2 packages of 2 and had 3 leftover. That always annoys me. Why couldn’t it have 6 or 8, an even number for the two of us? Silly butcher department.
I wasn’t obsessive in measuring to cut the rub recipe in half. I eyeballed the measurements, such as filling half of my 3/4 teaspoon measuring spoon. But had I known my Spanish paprika was so very strong and spicy, I’d have cut back a little on it and left out the extra cayenne.!
Our rub had quite a strong bite to it. If you like a little more heat, go for it but even my P.S., who likes more heat thought it was a touch overboard Adding or subtracting the spicy ingredients is always your choice in a recipe!
We did like the flavors in spite of having to gulp water between bites. My P.S. grilled the chops to perfection, seared on the outside and still moist inside. It is imperative to let the meat set for at least 5 minutes after removing from the grill. Otherwise the juices will roll out and all over your plate as you cut into them. After “resting”, they retain their juices for every bite.
Served with a cauliflower rice side dish (a previous post) we were happy with our ribs. I suspect spice rubs are a personal thing and as I experiment more I’ll tweak them to fit our palates. This one needs only a minor heat tweak for us!
Look at that piece of pork.. its juicy goodness was so tender! Grilled just until the pink is almost gone, then rested to allow the juices to redistribute, they were perfection.
I served the chops with Cauliflower Rice-otto that was another super recipe. One that was nice and creamy, which took the burn away!
Rubbed and Grilled Pork Chops
3 tablespoons sweet paprika, preferably Spanish (add or subtract amount according to your preferences)
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or 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 (omit if less heat desired)
Six to eight bone-in pork rib chops, 3/4 to 1 inch thick
Combine rub ingredients in a container. Sprinkle and rub all over pork chops. Store in a plastic zippered bag and return to refrigerator for at least an hour and up to 8 hours.
Let ribs sit at room temp for 20 minutes before grilling. Grill 18-20 minutes, twice on each side, rotating a half turn each time to get the crisscrossed grill marks. Chops are done when they are still very lightly pink in the center.
Adapted from Epicurious