Porkchop Perfection
Charcoal-Grilled Bone-In Porkchops with Ranch & Rifle BBQ Rub
When it comes to grilling, sometimes it's best to keep it simple and let the fire do the talking. That's exactly what this recipe is about—thick, bone-in porkchops, seasoned generously with Ranch & Rifle’s BBQ Rub, and grilled over charcoal to absolute perfection.
The key is patience, heat management, and a little bit of know-how to lock in moisture and develop that ideal crust. This recipe is your blueprint for fire-seared, smoky, juicy porkchops that don't need sauce to shine.
Ingredients
2–4 thick-cut bone-in porkchops (at least 1–1.25" thick)
2–3 tablespoons Ranch & Rifle BBQ Rub
Olive oil (for light coating)
Optional: fresh thyme or rosemary sprigs for garnish
Charcoal and wood chunks for grilling (we recommend hickory or applewood)
Instructions
1. Prep the Chops
Remove porkchops from the fridge about 30–45 minutes before cooking to bring them up to room temperature. Lightly coat each chop with olive oil, then season generously on all sides with Ranch & Rifle’s BBQ Rub. Let the seasoning sit while you prep the grill.
2. Fire Up the Grill
Set up your charcoal grill for two-zone cooking. Bank your coals to one side, leaving a cooler zone for indirect heat. Add a chunk of hardwood if desired for extra smoke flavor. Aim for a cooking temperature of about 375–400°F.
3. Sear Over Direct Heat
Place the porkchops directly over the hot coals. Sear for about 2–3 minutes per side, just long enough to build a deep golden crust. Watch for flare-ups and don’t walk away.
4. Finish Over Indirect Heat
Move the chops to the cooler side of the grill and close the lid. Cook until they reach an internal temp of 140°F, then pull them off the grill. Total cook time will vary depending on thickness, but usually lands around 12–16 minutes total.
5. Rest & Serve
Let the chops rest for at least 5 minutes to allow juices to redistribute. Garnish with fresh herbs if desired and serve hot.
Why It Works
Ranch & Rifle’s BBQ Rub brings the perfect balance of sweet, savory, and smoke-enhancing spices, making it the ideal partner for pork. Charcoal grilling locks in a rich, wood-fired flavor, while the bone helps keep each chop juicy from edge to edge.
This is the kind of recipe that belongs in every backyard rotation—simple, dependable, and downright satisfying.
Tried it? Let us know how it turned out. And if you haven’t fired up porkchops in a while, this is your sign to make it happen.
