How To Cook Pork Chops On A Weber Charcoal Grill - How To Cook. We make pork chops quite a bit, but i'm tired of the gas grill. Remove from the grill and let the meat rest for 10 minutes.
Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before. If you want bbq, add a light coat of sauce with about 5 minutes left and again for the last 2 minutes. If cooked properly, the pork chops will release a bit of juice as they rest, a sign theyre still nice and juicy on the inside. Add pork chops to the bowl, turn then once or twice to make sure each one is completely coated by the mixture. Flip, close the lid (for a gas grill) and cook to an internal temperature of 145°f,. Before you grill, make sure the grill is clean and oiled. Charcoal gives it better flavor. Add another 5 minutes resting time for the juices to set in the meat. Sear thick chops over direct high heat and finish grilling over indirect medium heat turning once halfway through grilling time. This is the coldest part of the chop.
Heat grill to around 375°f (190°c). Season the pork chop with salt and pepper or your favorite spice rub and set aside. We make pork chops quite a bit, but i'm tired of the gas grill. Ready the charcoal cooking a five pound pork shoulder can take upwards of 9 hours. Watch the clock and the temperature. That is a long time to keep your kettle grill at an optimal temperature of 250 degrees. Fill the top compartment of the charcoal chimney starter with natural lump charcoal and crumple the newspaper into the starter's lower chamber. If cooked properly, the pork chops will release a bit of juice as they rest, a sign theyre still nice and juicy on the inside. That is a long time to keep your kettle grill at an optimal temperature of 250 degrees. Sear the pork chops on the grill over direct heat, once the pork is nicely browned, move them to the indirect heat side of the grill, cover the grill and cook until the meat reaches an internal temperature of 135 degrees fahrenheit when checked with an instant read thermometer on the thickest part of the chop. This is the coldest part of the chop.
