Wanna Have a Quickie? Dub Shack BBQ Presents Grilled Pork Chops

For those times when dinner is here for a good time and not a long time. In Part 1 of the Quickie Nights series, I share my methods for pork chops.

INGREDIENTS

Center cut pork chops

Barbecue rub (I used Meat Church's Holy Cow)

Barbecue sauce (I used my own Dub Shack BBQ's Peachin' Ain't Easy)

Of course, make this your own. If sauce doesn't do anything, then skip the step. Ditto for your favorite rub or something simple like salt and pepper.

STEP ONE. Season the pork chops and light the grill. Since this is a quick cook, bring the temperature to 350 degrees; on a charcoal grill, it takes approximately twenty minutes with Royal Oak lump charcoal. For a sneaky smoky flavor that won't overtake the pork chops, add one chunk of pecan wood.

STEP TWO.  Once the grill comes up to temperature, being the pork chops outside for direct cooking. My pork chops were thinly sliced, so the hot-and-fast method proved to be the way for some in and out action; it also meant getting those pretty hash marks from twisting meat 90 degrees would be unnecessary. Turn the meat over every four minutes or until each chop is 145 degrees before pulling them off to rest for fifteen minutes.

STEP THREE.  I usually glaze on the grill (and for some reason I forgot to), I painted four pork chops with Dub Shack BBQ's Peachin' Ain't Easy barbecue sauce during their resting period. Following that short break, serve with whatever is around you such as scalloped potatoes and broccoli, and enjoy! 

Pork chops and peach sauce go together like PB&J

This is proof that dinner does not have to take all day and that anyone can provide a great meal in fifteen minutes or less. As always, thank you for reading this post and supporting the movement. Be certain to tell everyone that every day is a GREAT day for barbecue!