Ingredient List:
- 3–6 — Dodge City’s Thick Cut Pork Rib Chops, well chilled
- 2–4 oz — Barbados BBQ Seasoning
- 1 pkg — Raichlen American Brining Kit
- 1 ea — Bronco Bob’s Tangy Apricot Chipotle Sauce
- 3–6 Tbsp — Grape Seed Oil
- 1 ea — Jaccard, and Vacuvin
Instruction:
In the Vacuvin mix the Brine as directed, the flavor intensifies the longer it rests. Take the chilled Rib Chops and carefully use the Jaccard on only one side of the meat, making the penetrations ~ ¾ to 7/8 of the way thru each piece, taking care not to hit the bone or penetrate all the way to the opposite side of the meat. Place all of the chops into the brine mixture, place the lid on the Vacuvin and pull a vacuum. Set in the refrigerator for about an hour. Prepare your grill and any other dishes at this time.
Remove the chops from the Brine, and pat each piece dry with paper towels. Coat the meat lightly with the Grape Seed Oil and then a light to medium coat of the Barbados BBQ Seasoning, on all sides.
Preheat the grill to high heat (2–3 sec hand hold). Cook the chops, on a griddle, with the punctured side down to lock and seal the holes, thereby trapping the moisture inside each piece. Sear each side on high direct heat for ~ 3 to 5 minutes, until both sides and edges are well browned. Baste the chops with the Apricot Chipotle Sauce. Then set the meat into a medium heat zone (5–6 sec hand hold) for ~ 4 to 8 minutes, until meat has an internal meat temp of at least 160°…. Transfer to a serving dish and let the chops rest about 5 minutes. You may drizzle or serve Apricot Chipotle Sauce on the side, as enjoying at the table.
Serve Immediately!
Enjoy!!
