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Grilled Pork Rib Chops -Fresh Herb Rub

Source of Recipe

Bruce Aidells


List of Ingredients

1 tablespoon chopped garlic
1 tablespoon crushed fennel seeds
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarse salt
2 teaspoons fresh coarse ground black pepper
4 bone-in RIB pork chops (2-1/2 to 3 lb. total) About 1 1/2 inches thick.

For the brine:
3 1/2 cups water
1/4 cup coarse salt
1/4 cup dark brown sugar
1 tablespoon molasses
1 cup ice cubes



Recipe

Brine the pork chops -- Pour the water into a large bowl or plastic tub. Add the salt, sugar, and molasses and stir until dissolved. Stir in the ice so the brine chills quickly. Add the pork chops, set a plate on top to keep them submerged, and cover the bowl. Refrigerate for at least 4 hours but no more than 6 hours (less for thin chops). Transfer the pork chops to paper towels and proceed with the recipe , or else wrap the chops in plastic and keep them refrigerated for up to 2 days.
Season and grill the pork chops -- In a small food processor, combine the garlic, fennel seeds, sage, rosemary, salt, and pepper. Pulse several times to blend well. Lightly coat each chop on both sides with the herb rub.
Build and light a charcoal fire so there are thicker and thinner layers of coals for areas of varying heat. For a gas grill, set one side to medium high and the other side to low.
When the thicker area of coals is medium hot (you’ll be able to hold your hand just above the grate for about 2 seconds), set the chops directly over them, or over the medium-high area on a gas grill. If flare-ups occur, move the chops momentarily to a cooler area. Sear the chops over the hotter area for about 1-1/2 minute per side and then use tongs to move them to the area that’s less hot. Cover the grill and continue cooking until the chops are firm and their internal temperature reaches 145° to 150°F, another 3 to 4 minute per side.
Transfer the chops to a clean platter and let them rest for 5 minute so the juices redistribute and the chops finish cooking.