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Add a photoServings: 12
Ingredients
- 9 lrg garlic cloves
- 3 quart water
- 1/2 c. kosher salt
- 1/4 c. black peppercorns plus
- 2 Tbsp. black peppercorns
- 3/4 c. sugar plus
- 2 Tbsp. sugar
- 1 1/2 Tbsp. dry thyme crumbled
- 1 tsp whole allspice
- 1/2 x bay leaf
- 12 x pork rib chops, 1 1/2" thk
- 1/2 c. light brown sugar - (packed) plus
- 2 Tbsp. light brown sugar - (packed)
- 2 1/2 Tbsp. grnd cumin
- 1 Tbsp. kosher salt
- 1/2 tsp cayenne pepper
Directions
- Make brine: Lightly mash garlic with flat side of a large heavy knife. In a kettle bring water to a boil with garlic, kosher salt, peppercorns, sugar, thyme, allspice, bay leaf and simmer 15 min. Cold brine completely.
- Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air. Marinate pork chops in bags in a large bowl, chilled, turning them once, 2 days.
- Make spice rub: In a small bowl whisk together brown sugar, cumin, kosher salt and cayenne pepper.
- Prepare grill. Remove pork chops from brine, discarding brine and any spices still adhering to chops, and pat dry. Season chops with salt and pepper and sprinkle both sides of each chop with about 1/2 Tbsp. spice rub, patting it into meat.
- Grill chops on an oiled rack set 5 to 6 inches over glowing coals, 10 to 12 min on each side, or possibly till a meat thermometer diagonally inserted 2 inches into centers registers 155 degrees.
- Transfer chops to a platter and let stand 5 min before serving.
- This recipe yields 12 servings.
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