I’ve been hearing about this reverse sear method for a while now so I finally broke down and tried it with a beautiful set of Pork Rib Chops.
What is a Pork Rib Chop exactly? A pork rib chop is essentially a pork chop cut from the rib roast be can be boneless or served with the baby back rib attached (as seen below). You will occasionally see these “frenched” which means that the meat is removed off the bone resembling a popsicle stick.
Back to the Reverse Sear Method. My friend Larry from “Big Dude’s Eclectic Ramblings” mentioned this to me a few weeks ago and I couldn’t stop thinking about it.
So what is the big deal about the “reverse sear” method? All the research I’ve done says that the end result is more tender steaks. You can get into the nitty gritty about the effect of the enzymes in the meat while they’re on indirect temp, blah blah- but the bottom line is more tender steaks with great char marks.
- 4 Pork Rib Chops
- 1 tbsp olive oil
- Rub Recipe
- 1 tblsp chipotle powder (or other type chili powder)
- 1 tblsp garlic powder
- Â½ tblsp turbinado sugar
- 1 tsp sea salt
- Â½ tsp fresh ground black pepper
- Combine all ingredients to make the rub.
- Coat the pork with olive oil. Then, generously coat the chops with the rub on all sides.
- Prepare the grill for 2 cooking zones- direct and indirect heat. Put the pork on indirect heat and let cook for a total of 6 minutes.
- Next, put the pork rib chops on direct heat (at about 400+ degrees) to sear. Sear for 2-3 minutes on each side until char marks form and the internal temp reaches 145 degrees.
- Tent the pork in foil for 10 minutes before serving so the juices have time to redistribute.
- Serve with your favorite sides!
|Amount Per Serving||%DV|
|Serving Size 93g|
|Recipe makes 4 servings|
|Calories from Fat 81||57%|
|Total Fat 9.1g||11%|
|Saturated Fat 2.28g||9%|
|Trans Fat 0.04g|
|Total Carbs 11.22g||3%|
|Dietary Fiber 2.4g||8%|