Memphis Dry-Rub BBQ Pork Chops

Ingredients

• 4 pieces Bone-in pork chops (1-inch thick)
• 0.25 cup Smoked paprika
• 2 tablespoons Brown sugar
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 tablespoon Ground black pepper
• 1 tablespoon Kosher salt
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Dry mustard powder
• 1 tablespoon Vegetable oil

Instructions

1. 1

   In a small bowl, whisk together the paprika, brown sugar, garlic powder, onion powder, salt, pepper, cayenne, and dry mustard.

2. 2

   Pat the pork chops completely dry with paper towels to ensure the rub sticks properly.

3. 3

   Lightly brush both sides of each pork chop with a thin layer of vegetable oil.

4. 4

   Generously coat each chop with the dry rub, pressing it firmly into the meat with your hands.

5. 5

   Preheat your grill to medium-low heat, creating a two-zone setup if possible for indirect cooking.

6. 6

   Place the chops on the cooler side of the grill and cover, cooking for about 6-8 minutes per side.

7. 7

   Move the chops to the direct heat for the last 2 minutes to develop a slight crust without burning the sugar.

8. 8

   Remove the chops from the grill when the internal temperature reaches 145 degrees F and let them rest for 5 minutes.