Monday, April 20, 2020

Great things Grill week starts early with boneless pork chops

Yesterday we had pork chops. We put them on the Kroger click list, hoping they wouldn't be out of them (Because COVID is hitting a couple of pork plants... That event in and of itself shouldn't create a pork shortage, but public reaction to it could).

At any rate, Kroger had them - so we started grill week (Five grilled meals in six days, thanks to all the cool stuff we got at Kroger) with pork chops.

NOTE: I have a work meeting until 6pm today, so Taco Tuesday became Taco Monday. Grill week continues on Tuesday.

The chops had my rib rub on them. This was Tom's idea a while ago "Could you try your rib rub instead of Mrs. Dash?" I figured "Why not? Pig is pig".

It worked out great. We've used the same rub for chicken too and that works out well. But it seems like it's best on all things pig (I haven't tried it on bacon yet... but I have to imagine it would work there too).

Here's the recipe:

Phil's rib rub that turned into pork chop and even chicken rub.

Ingredients:
1 cup Brown Sugar, packed.  
1 ½ tsp cinnamon
½ tsp or so of nutmeg.
(The prior 2 are a substitute for allspice. I use allspice if I have it).
1 tsp cayenne pepper (optional).
2 tbsp garlic,
1 tbsp freshly ground black pepper.
1 ½ tsp Cumin.

1 ½ tsp coffee. 

I make it up ahead of time. It keeps fairly well in a container (the brown sugar can get a little lumpy but other than that it's fine).

I didn't do cayenne this time - as noted, it's optional.

For me, the whole key of it is the Cumin. When you put cumin in the pork (or ribs) smell like you just walked in to Sticky Fingers in Charleston SC. Once you have that in your head you can't miss.

No comments:

Post a Comment