Beer-Brined Grilled Pork Chops
Beer brine:
2 cups water
2 cups dark lager beer
1/4 cup course salt
3 TB. firmly packed dark brown sugar
3 TB. mild-flavored (light) molasses
1 cup ice cubes
Six 1 to 1 1/4" thick center-cut bone-in pork chops
Garlic-Sage rub:
7 large cloves garlic, minced
1 TB. coarsely ground black pepper
2 tsp. kosher salt
2 tsp. dried sage
1. Combine the water, beer, salt, sugar and molasses in a large bowl, Stir until the salt and sugar dissolve. Stir in the ice. Place the pork chops in a large zip-top plastic bag. Pour the beer brine over the chops and seal the bag. Refrigerate for 4 hours, turning the bag a few times.
2. Light a charcoal fire ore preheat your gas grill on high. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium high.
3. Remove the pork chops from the brine and pat dry. Combine the rub ingredients in small bowl, then work in to both sides of the chops.
4. Grill the chops until they are somewhat firm to the touch, barely white at the center, and the juices are clear, about 10 minutes per side, occasionally moving them to the cooler part of the grill if the rub starts to burn.
5. Transfer the chops to a platter, cover with aluminum foil and let stand 5 minutes before serving.
Source: "Barbecue Nation" Fred Thompson-2007
Beer brine:
2 cups water
2 cups dark lager beer
1/4 cup course salt
3 TB. firmly packed dark brown sugar
3 TB. mild-flavored (light) molasses
1 cup ice cubes
Six 1 to 1 1/4" thick center-cut bone-in pork chops
Garlic-Sage rub:
7 large cloves garlic, minced
1 TB. coarsely ground black pepper
2 tsp. kosher salt
2 tsp. dried sage
1. Combine the water, beer, salt, sugar and molasses in a large bowl, Stir until the salt and sugar dissolve. Stir in the ice. Place the pork chops in a large zip-top plastic bag. Pour the beer brine over the chops and seal the bag. Refrigerate for 4 hours, turning the bag a few times.
2. Light a charcoal fire ore preheat your gas grill on high. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium high.
3. Remove the pork chops from the brine and pat dry. Combine the rub ingredients in small bowl, then work in to both sides of the chops.
4. Grill the chops until they are somewhat firm to the touch, barely white at the center, and the juices are clear, about 10 minutes per side, occasionally moving them to the cooler part of the grill if the rub starts to burn.
5. Transfer the chops to a platter, cover with aluminum foil and let stand 5 minutes before serving.
Source: "Barbecue Nation" Fred Thompson-2007