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entree

Double Cut Pork Chops

This recipe was developed for Stubb’s by Joe, of MMMGOBLUBBQ.
  • 10

    Ingredients

Ingredients

  • Double Cut Bone-in Pork Chops
  • Peaches
  • Stubb’s Sticky Sweet Sauce
  • 1 shot of Bourbon (Optional)
  • Stubb’s Pork Spice Rub
  • 1/3 cup salt
  • 1/3 cup sugar
  • 1/2 gallon water
  • Set your grill up for 2 zoned cooking and medium heat. Place the hot coals on one side of the grill and leave the other side as your cool zone. Mix 1 cup Stubb’s Sticky Sweet Bar-B-Q sauce with 1 shot of your favorite bourbon and warm on the grill. Slice peaches in half and remove the pit. Lightly oil exterior of peaches and dust with Stubb’s Pork Spice Rub. Remove the chops from the brine and pat dry. Sprinkle on a good amount of Stubb’s Pork Spice Rub and place directly over hot coals. After 2 minutes, rotate the chops to get those nice grill marks we all love. After 2 minutes, flip and repeat the process.  Once we have the charred grill marks, check the internal temperature of your chops. We are looking for 140° degrees internally. If your chops have not reached 140° degrees, move them from the hot side of the grill to the cool side. We will finish them on indirect heat so we don’t burn them. This is also the time to start basting the chops with the bourbon bbq sauce. Add the peaches to the hot side of the grill (Flesh side down) and let go for 2 mins. Rotate and repeat. We want the same grill marks as we have on the chops. Flip the peaches over start basting with the bourbon bbq sauce.
  • Once the chops reach 140° degrees internally, remove from the heat and let rest for 5 minutes. The heat will continue to rise and will finish around 145°. Slice and enjoy.

Instructions

  • Set your grill up for 2 zoned cooking and medium heat. Place the hot coals on one side of the grill and leave the other side as your cool zone. Mix 1 cup Stubb’s Sticky Sweet Bar-B-Q sauce with 1 shot of your favorite bourbon and warm on the grill. Slice peaches in half and remove the pit. Lightly oil exterior of peaches and dust with Stubb’s Pork Spice Rub. Remove the chops from the brine and pat dry. Sprinkle on a good amount of Stubb’s Pork Spice Rub and place directly over hot coals. After 2 minutes, rotate the chops to get those nice grill marks we all love. After 2 minutes, flip and repeat the process.  Once we have the charred grill marks, check the internal temperature of your chops. We are looking for 140° degrees internally. If your chops have not reached 140° degrees, move them from the hot side of the grill to the cool side. We will finish them on indirect heat so we don’t burn them. This is also the time to start basting the chops with the bourbon bbq sauce. Add the peaches to the hot side of the grill (Flesh side down) and let go for 2 mins. Rotate and repeat. We want the same grill marks as we have on the chops. Flip the peaches over start basting with the bourbon bbq sauce.

  • Once the chops reach 140° degrees internally, remove from the heat and let rest for 5 minutes. The heat will continue to rise and will finish around 145°. Slice and enjoy.

Nutrition information (per Serving)