23 March 2011

Rub a Dub Dub

But no three men in a tub.  Sorry.  This just isn't that kind of website.

Grilling season is in full swing here at M Cubed, and we couldn't be more excited.  Couple that with our new memberships to Sam's Club, and it's even more fun.  Last week we bought approximately 89 pounds of pork chops for like $2.  Matt had been jonesin' to grill some bone-in pork chops, and he wanted to find a marinade and a dry rub.  We started with the dry rub, since it was more Operation: Skinny Unicorn friendly, and we haven't even made it to the marinade yet because the dry rub was so tasty.

Also, next time I get all gripey and complainy about Savannah, remind me that grilling season goes from February to November and that should get me to shut up. 

Okay, okay, so I know you're dying to find out about this dry rub, so here it is.  You need some spices, but nothing too BANANAS!  (The paprika, as you might guess, is also from Sam's.  We're so far over on the dark side it's not even funny.)

Pork Chop Willy's Grilling Rub

3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne

Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray


At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

I should note, too, that we also used this rub on some boneless skinless chicken breasts, and that was really good, too. 

What have you been grilling lately?

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