🥓 Juicy Grilled Pork Chops with Honey Hog BBQ Rub Recipe
/Cooking thick, center-cut pork chops over a charcoal fire is a guaranteed way to make an evening unforgettable. The natural smokiness from the coals, paired with Honey Hog BBQ Rub and Duke’s Georgia Sweet Heat BBQ Sauce, takes these chops from simple to spectacular.
This recipe delivers that perfect balance — smoky, sweet, and slightly spicy — in every bite. Whether it’s a weeknight dinner or a Saturday cookout, these chops hit that backyard BBQ sweet spot.
The Story Behind the Recipe
There’s something special about grilling pork chops over charcoal — the sizzle, the smell, and that unmistakable flavor. I came up with this recipe after countless backyard experiments, trying to find a balance between sweet BBQ glaze and true smoky depth.
Why You’ll Love This Recipe ❤️
🔥 Smoky Charcoal Flavor: Brings authentic BBQ taste you just can’t get from gas grills.
🥩 Sweet Heat Combo: The Honey Hog rub and Duke’s sauce create a flavor explosion.
🌡️ Perfectly Juicy: Step-by-step temp control means never-dry pork chops again.
🍯 Sticky Glaze Finish: That irresistible, glossy coating locks in flavor.
🧂 Simple Ingredients: Easy prep, huge flavor payoff.
Pork Chop Perfection
🕒 Prep Time: 30 min 🔥 Cook Time: 1 hr ⏳ Total Time: 1 hr 30 min 🍽 Serves: 2
Ingredients
(2) ¾ lb Center-Cut Pork Chops
2 Tbsp Olive Oil
Meat Church Honey Hog BBQ Rub
Duke’s Georgia Sweet Heat BBQ Sauce
Instructions
1️⃣ Pork Prep: Pat your pork chops dry with paper towels. Removing surface moisture ensures a crisp sear instead of a soggy one.
2️⃣ Oil Up: Lightly coat both sides with olive oil. This helps the rub stick and prevents sticking on the grill grates.
3️⃣ Rub Down: Season generously with Honey Hog BBQ Rub, covering all sides. Don’t rush it — let them rest in the fridge for 2–12 hours to let that sweet heat soak in.
4️⃣ Grill Setup: Fire up your PK360 Charcoal Grill for indirect heat at 350°F (177°C). You want glowing coals on one side and a cooler zone for indirect cooking.
5️⃣ The Grill Dance: Lay your pork chops on the indirect side. After 4 minutes, give them a 45° rotation (don’t flip yet) to get those perfect crosshatch marks.
6️⃣ Flip & Rotate: Flip after another 4 minutes and repeat the rotation. You’re cooking for even color and that classic diamond pattern.
7️⃣ The Finale: Once your chops hit 130–135°F (54–57°C) internally, move them to direct heat. This quick sear locks in the juices and builds a gorgeous crust.
8️⃣ Glaze On: Brush on a generous coat of Duke’s Georgia Sweet Heat BBQ Sauce. Let it caramelize over the flames for 5 minutes until tacky and glossy.
9️⃣ Rest and Relaxation: Pull the chops off at 145–155°F (63–68°C) and let them rest for 15 minutes. This step ensures juicy, tender pork every time.
Additional Tips 💡
🔥 Check Your Thermometer: A few degrees can make a big difference between perfect and overcooked.
🍯 Sticky Perfection: Leave the sauce on the grill long enough to caramelize, not burn.
🌡️ Rest Matters: Always rest pork after cooking — it redistributes the juices.
💨 Go Charcoal: Charcoal adds authentic smoky depth no gas grill can match.
Why This Recipe Works
The Honey Hog BBQ Rub builds a sweet, savory crust, while Duke’s Sweet Heat Sauce finishes with a perfect sticky glaze. The combo of indirect and direct heat locks in juiciness and gives you a competition-worthy sear.
This recipe is a foolproof, crowd-pleasing way to show off your charcoal game.
FAQ Section
Q: Can I use a different BBQ sauce?
A: Definitely — but Duke’s Georgia Sweet Heat has that perfect sweet-spicy balance for this recipe.
Q: How do I know when the pork chops are done?
A: Use a thermometer — 145°F (63°C) is your magic number for juicy, safe pork.
Q: Can I cook these in the oven?
A: Yep! Bake at 400°F for 25–30 minutes, flipping halfway through.
Q: What sides pair best?
A: Grilled veggies, coleslaw, or baked mac and cheese all work beautifully.
Q: How do I keep them juicy?
A: Don’t overcook — and always rest for at least 15 minutes before slicing.