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How To Cook The Perfect Pork Chop! Low And Slow Pork Chops

How To Cook The Perfect Pork Chop Low n' Slow Pork Chops_FB

It should not come as a surprise that the perfect pork chop is cooked low & slow. Learn the cold grate technique for searing, and make mouths water every time!

  • Pork Chops
  • Olive oil
  • Pork Rub (no sugar)

In this recipe we’ll be using the Slow’n’Sear 2.0 to cook the perfect pork chop, but you can still follow along if you use a different setup! All of the techniques discussed can be adjusted to the pit that you are using.

First things first: drizzle some olive oil on the pork chops and apply the rub generously. Since the recipe calls for an intense sear at the end (spoiler alert!) it is important that the rub does not contain sugar, which will burn in the process. 

Allow the olive oil and juices from the pork to sweat through the rub at room temperature (covered of course, safety comes first!) In the meantime, let’s set up our pit.

If you’re using the Slow’n’Sear, set up the charcoal basket with about 25 briquettes on one side. Depending on how thick your pork chops are, you might need to create a “snake tail” leading off of it, to allow for a longer cook.

Light up your charcoal, with the bottom damper on your kettle fully open. We’re cooking indirect, so the lid damper should be 1/3 open on the indirect side of the pit, right over where the food will be cooking. Target range for cooking is 225ºF – 275ºF

Keep a close eye on the internal temperature of the pork chops. Once they hit 90ºF, flip them over. Once they hit 129ºF, pull them off the heat and change the setup for searing.

To sear your perfect pork chop, we’ll be using the cold grate technique. Essentially, you want the grate to be as cold as possible when the pork chops first hit the pit and start searing. To do this, move the chops to the indirect side every time you have to flip, then rotate the grates 180º until the side that used to be indirect is not over direct heat. Be careful how you do this – protect your hands, and watch for flare ups. Rotate the grate using tongs if possible.

Sear each side for 1 minute, then flip, then repeat, until both sides have cooked for 2 minutes total.

When done, there’s only one thing left to do: rest the pork chops, then slice and enjoy your perfect pork chop!

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Greg Mrvich

If you're looking for some great Outdoor Cooking Recipes, then you're in the right place! Ballistic BBQ is all about traditional "Low N Slow" barbecue and grilling. But you will also find recipes that are more traditionally cooked indoors prepared on the grill with a Ballistic BBQ twist! You'll find that these recipes and techniques are explained in detail and made easy enough for even the most novice outdoor chef! Find us on YouTube
Greg Mrvich

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We are a blog for grilling, smoking, BBQ enthusiasts with a passion for rubbing their meat, pulling their pork, and having a great time doing it. If you share the same love for your meat, then we share the same love for you, welcome to I Love Grilling Meat my friend!

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