Juicy Grilled Pork Chops | Reverse Seared on a Charcoal Grill

By HowToBBQRight · 60 min

Ingredients

Instructions

1. Coat each coppa chop evenly with Killer Hogs Hot Rub on all sides and let them sit at room temperature while the grill heats.
2. Set up a charcoal grill or drum smoker with two zones: indirect side at about 275°F, and a direct side for searing.
3. Place the chops on the indirect side, close the lid and cook at 275°F until they reach about 130°F internal, usually 30-45 minutes depending on the fire.
4. Mix 1/2 cup Hot Peach Glaze with 1 tablespoon chipotle sauce in a small bowl and set aside.
5. When the chops reach about 130°F, move them off the grill to rest for a few minutes while you raise the direct side to 500 degrees.
6. Put the chops back over the hottest part. Brush on a light coat of glaze, flip after about a minute, glaze again, and keep flipping and glazing about every minute until the glaze caramelizes and sets.
7. Cook until the internal temperature reaches 140°F, then remove the chops and rest them for 5 to 10 minutes.

Summarized from HowToBBQRight's video. Watch it for the details.

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