Saucy Rossy BBQ
Pork

Two-Zone Charcoal Grilled Pork Chops

Thick-cut pork chops grilled two-zone over maple lump charcoal, finished with a hot sear and a light glaze of Ted Reader No Sugar BBQ Sauce.

Time~45 min CategoryPork Watch5:55
Two-Zone Charcoal Grilled Pork Chops — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Season the thick-cut pork chops with Ted Reader's Bone Dust BBQ Rub.
  2. 2Fire up the Napoleon charcoal grill with Basques maple wood lump charcoal and set up a two-zone fire.
  3. 3Cook the chops on the indirect side until they reach an internal temperature of 130°F.
  4. 4Move them directly over the hot coals and sear until beautifully crusted.
  5. 5Brush on a layer of Ted Reader's No Sugar BBQ Sauce for a glaze that doesn't overpower the natural pork flavour.
  6. 6Rest the chops, then slice and serve.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Sugar
Sugar balances salt and heat and helps build bark and glaze, but it's a source of empty calories — rubs and sauces use it for flavour and browning, so a little goes a long way.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

More Pork

← All recipes