Grilled Pork Chops with Caribbean Wet Rub Recipe

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4 votes | 13210 views

We served these pork chops over black beans and rice. It was a great combination. We took the wet rub from a recipe for pork tenderloin in Cooks Illustrated. I'm not sure it's powerful enough for a tenderloin unless it's butterflied, but it was wonderful on the pork chops. Normally we brine our pork chops before putting on the rub. Tonight we didn't have time so we just lightly dusted the chops with kosher salt and sugar while they were on the grill. If you have time, do the brining though as it will make the chops even more tender. Enjoy!

Prep time:
Cook time:
Servings: 4


Cost per serving $0.44 view details
  • For Brine
  • 6 Tbsp salt
  • 6 Tbsp sugar
  • 4 pork chops (recipe is for bone-in rib or center cut chops about 1 1/2 inches thick. For thinner chops you need to reduce the grilling time)
  • For Wet Rub
  • 1/2 scotch bonnet or habanero pepper seeded and minced (about 1 tsp) or 1 jalapeno or serrano pepper seeded and minced
  • 1 Tbsp chopped fresh thyme leaves or 1 tsp dried thyme leaves
  • 2 medium scallions, minced (both white and green parts)
  • 3 large garlic cloves, minced
  • 1 Tbsp grated lime zest (1 lime)
  • 1 pinch ground allspice
  • 1 Tbsp brown sugar
  • 1 tsp dry mustard
  • 1 Tbsp extra-virgin olive oil
  • Mix in a small bowl altogether.


  1. If brining, dissolve the salt and sugar in 3 quarts cold water in a 2 gallon ziplock bag. Add the chops and seal the bar, pressing out the air. Refrigerate, turning the bag once, about 1 hour. (You can use two smaller bags if that's what you have, dividing the brine and chops. Remove the chops and pat dry with paper towels.
  2. Massage the wet rub into the pork chops with your fingers.
  3. Turn the burners on the grill to high, close the lid, and heat until grill is very hot (500F or more). Scrape the grill clean with a grill brush and spray with grill oil. Leave one burner on high, and turn the others to medium low. Grill the chops covered, over the hot part of the grill for 2 1/2 minutes on each side. Then move the chops to the medium-low part of the grill and continue to grill, turning once, for 7-9 minutes total until the chops reach 135F. Transfer to a plate, cover with foil, and let rest for 5 minutes. Temperature will rise to 145F. Serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 122g
Recipe makes 4 servings
Calories 303  
Calories from Fat 167 55%
Total Fat 18.63g 23%
Saturated Fat 6.17g 25%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 11240mg 468%
Potassium 276mg 8%
Total Carbs 26.56g 7%
Dietary Fiber 0.5g 2%
Sugars 22.48g 15%
Protein 8.01g 13%
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  • Nancy Miyasaki
    These were really tasty. Our kids loved them and so did I. We left the hot pepper off the ones we made for our little ones, but our older boys enjoyed the heat!
    I've cooked/tasted this recipe!
    • MT C
      Being a pork lover (a yearning not satisfied here in Kuwait), this looks great. It will be amongst the first on the list of things to try when I get back.

      Thanks, John!

      MT C


      • ShaleeDP
        April 12, 2013
        This sounds deliecious... it looks tasty too! I could try to make this one weekend at moms! :)

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