Grilled Pork Chops with TexasBBQRub The Right Stuff

Instructions

1. Pat Dry: Remove pork chops from the fridge and blot both sides with paper towels. A dry surface helps the rub adhere and prevents steaming on the grill.
2. Oil & Season: Drizzle the olive oil over the chops and rub it in evenly. Sprinkle the optional salt, pepper, garlic powder, onion powder, and smoked paprika; pat the spices into the meat.
3. Apply TexasBBQRub: Generously coat both sides with 2 Tbsp TexasBBQRub The Right Stuff. Because it's sugar-free, you can use a full rub layer without worrying about char.
4. Rest (Optional): Let the seasoned chops sit at room temperature for 10 minutes. This allows the rub to penetrate and the meat to come off the chill, promoting even cooking.
5. Pre-heat Grill: Heat a gas or charcoal grill to 425 degrees F-450 degrees F with direct heat zones ready. If using charcoal, move the coals to one side to create a hot direct zone.
6. Sear First: Place the chops directly over the hottest part of the grill. Sear 2 minutes per side, resisting the urge to move them; you'll see a nice brown crust forming.
7. Finish Over Direct Heat: After the initial sear, continue grilling over direct heat, flipping every 2-3 minutes, until the internal temperature reaches 145 degrees F (USDA safe minimum) - about 8-12 minutes total, depending on thickness.
8. Rest & Serve: Transfer the chops to a plate, tent loosely with foil, and let rest for 3 minutes. This rest window locks in juices and brings the temperature up a few degrees. Slice, squeeze a lemon wedge if you like, and enjoy.