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Ingredients
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4 tsp. chili powder
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4 tsp. ground coffee
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2 tbsp. dark brown sugar
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4 tsp. salt
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6 medium, bone-in pork chops about 1-inch thick
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0.25 tsp. turmeric
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0.25 tsp. ground coriander
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0.25 tsp. cayenne pepper
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0.5 tsp. freshly ground pepper
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0.5 tsp. garlic powder
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0.5 tsp. onion powder
1 Food Prep
In a small bowl, combine all of your seasoning ingredients together and stir until well blended. Then, generously rub both sides of your pork chops with your coffee rub to season.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 375°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill your pork chops for about 5–7 minutes on each side, until it reaches an internal temperature of 145ºF.
Once at the internal temperature, remove your pork chops from the grill and allow them to rest covered with aluminum foil for at least 5 minutes before serving.
Recipe created by World Champion Pitmaster, Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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