Big Green Egg: Porkchops
These Pork Chops are all about letting the grill do the work. Thick-cut chops, clean charcoal heat, and a balanced seasoning make this a simple but dependable cook that works just as well for a weeknight dinner as it does for feeding a crowd.
Ingredients
Thick-cut bone-in pork chops
Olive oil or neutral oil
Prep the Pork Chops
Pat the pork chops dry with paper towels. Lightly coat both sides with oil, then season generously with Competition BBQ Rub, pressing it in so it adheres. Let the chops sit at room temperature for about 20–30 minutes while the grill comes up to temp.
Set Up the Big Green Egg
Set the Big Green Egg for two-zone cooking, stabilizing the temperature around 375–400°F. You want a hot direct zone for searing and a cooler indirect side to finish the cook.
Cook the Pork Chops
Place the chops over direct heat and sear for 2–3 minutes per side, until you’ve built good color. Move the chops to the indirect side, close the lid, and continue cooking until the internal temperature reaches 140–145°F, depending on thickness.
Rest and Serve
Remove the pork chops from the grill and let them rest for 5–10 minutes. This allows the juices to redistribute and keeps the chops tender.
Notes from the Fire
Thicker chops are more forgiving and stay juicier on the Egg.
Competition BBQ Rub brings a balanced sweetness and savory finish without overpowering the pork.
These pair well with simple sides like smashed potatoes, grilled vegetables, or cornbread.
Clean, straightforward, and full of flavor—this is pork chop cooking the Ranch & Rifle way.
