Boneless Pork Rib Chops

[D Wiess]

I have some boneless pork rib chops for dinner. I am wondering how I should cook - low and slow for a couple hours like pork steak or a bit quicker like a regular pork chop. Either way it will be indirect. I can see a portion of the loin in the chops.

 

[Robert McGee]

You didn't mention the thickness of the chops. If they are thin (1/2" or so) then a very hot fire, liberal use of Montreal Steak seasoning and three to four minutes a side.

If they are thicker, then same seasoning, a quick sear on each side then off to indirect until they are done to your preference.

I almost always use a full chimney of charcoal, dump on one side and level the top of the charcoal. This puts the charcoal near the food grate for a higher temperature for searing. I often use a couple of fire bricks on their sides to keep the charcoal in place and high. On the indirect side, I place a throw-a-way aluminum pan to catch the fat. I believe the aluminum also helps to reflect heat to the underside of the food.

My grill is the OTG 22.5".

FWIW
Dale53

 

[Jim Lampe]

Dave, you could just brine them in a simple brine (3T kosher salt, 1 T white sugar disolved in 2 cups of water) for a few hours, then season with your favourite rub, grill direct to sear and indirect to finish to a 140ºF internal temp. Rest a few under a foil tent.
I've done this many many times with perfect results.

Just an idea.

 

[D Wiess]

Thanks for the replies! They are close to an inch thick. I think I will try the brine and rub method. I will do a search and see if I can come up with an interesting homemade rub. The quick sear and indirect finish seems to be the consensus - I concur!