STEAKS & CHOPS
FOR THE MOLASSES-KISSED
SAUCE
½ cup ketchup
3 Tbs. molasses
1 Tbs. distilled white vinegar
1 Tbs. yellow mustard
1 Tbs. light brown sugar
2 tsp. Worcestershire sauce
½ tsp. kosher salt
¼ tsp. hot pepper sauce
¼ tsp. granulated garlic
Freshly ground black pepper
½ cup water
FOR THE PORK RUB
2 tsp. freshly ground
black pepper
1½ tsp. paprika1½ tsp. light brown sugar
1½ tsp. kosher salt
1 tsp. dry mustard
1 tsp. granulated garlic
1 tsp. granulated onion
Pinch of cayenne
6 10-oz. bone-in pork rib or
T-bone chops, at least
1 inch thick
Canola oil
MAKE THE SAUCE
Whisk together the ketchup, mo-
lasses, vinegar, mustard, brown
sugar, Worcestershire, salt, hot
pepper sauce, granulated garlic,
pepper, and water in a medium
saucepan. Place over medium
heat and bring to a boil. Reducethe heat and simmer for 10 min-
utes or until slightly thickened,
stirring occasionally. Remove
from the heat and set aside.
MAKE THE RUB
In a small bowl, combine the pep-
per, paprika, brown sugar, salt,
mustard, granulated garlic, onion,
and cayenne. Mix together well
with your fingers.
Remove the pork chops from
the refrigerator and let sit at
room temperature for at least
30 minutes. Lightly brush each
chop on all sides with oil and
then sprinkle liberally with the
rub, massaging the mixture into
the meat.Oil the grill racks. Preheat your
grill using all burners set on high
and with the lid closed for 10 to
12 minutes.
Place the chops on the grill,
close the lid, and cook for 5 to
7 minutes. Turn the chops (if you
wish, you can separate out some
of the sauce and brush the chops
with it to create a bit of a glaze)
and cook for another 7 to 8 min-
utes, or until the pork chops are
firm to the touch and the internal
temperature is around 150°F.
Remove from the grill and let rest
for about 5 minutes. Serve with
the sauce.western tennessee–style bone-in pork rib chops
What makes something western Tennessee–style? First, you’ve got to have a dry rub. And this one is great not only for pork
chops but also for just about any kind of pork. Second, West Tennesseans like their meat to be cooked on the bone, but you
could substitute boneless chops if you desire. The last sign of western Tennessee grilling is a dose of molasses in the sauce. This
recipe has all three. Make yourself some sweet iced tea and enjoy this trip to Graceland... because barbecue is akin to a state
of grace. Serves 628 GRILLING 2019