Gobbler Nation

Grilled some stand up pork chops tonight. Seasoned overnight with Lowrys. Stove Top stuffing on the side. Turned out great!

Looks awesome.. I had no clue what you were talking about..

Thought process on that

Looks good. I love a good pork chop.

I also love a good thick pork chop on the grill but usually just cook like a thick steak. What do you get by cooking them in a rack? Thanks for an education.

WAGinVA wrote: ↑July 18th, 2021, 11:41 pm I also love a good thick pork chop on the grill but usually just cook like a thick steak. What do you get by cooking them in a rack? Thanks for an education.

x 2

En' jist' don't say, that way you can call them "stand up chops"

Never sen chops cooked that way. Does it take longer?

Looks real good.

By standing them up you get immediate sear on both sides. They retain their moisture well.
A small butcher shop up home sold these and called them "stand up chops". He printed the recipe on the label. It works best with bone in as you put the bone down onto the grill surface. I guess boneless would work but the bottom may get a little well done. I season with Lowrys over night, if possible. I don't preheat for 1/2 hr. either. I just run it up to 500 or so and then add the chops. You can buy the chop stand from Weber or Amazon. Here's the recipe.

Thanks, I think I will stick with my method, it is much quicker and if they were any better I do not know what I would do!!

That's just a rib rack isn't it?

Yup.

MMMM.. I jist' grill boneless ones at 6 and/or 7 mins each side and they come out great

Course, Bad Byron's Butt Rub is always added

45 minutes is a long time to grill for some. For me, however, it's 2 margaritas, some chips and salsa and a half of a cigar.
Perfect!!

soiltester wrote: ↑July 19th, 2021, 12:12 pm MMMM.. I jist' grill boneless ones at 6 and/or 7 mins each side and they come out great

Course, Bad Byron's Butt Rub is always added

Good stuff back when I was obsessed with BBQ and doing it 3-4 times a week everyone, start mixing your own rubs.. Why? There's some ready available great stuff out there, why spend countless meals and money making a tweaking when there's stuff put there as good or better than I can conjure..

Sure these comp guys may omit a ingriedient or it's slightly different than what they use but it's still great stuff

ICDEDTURKES wrote: ↑July 18th, 2021, 8:43 pm Looks awesome.. I had no clue what you were talking about..

Thought process on that

Exactly, was expecting a curl complete with foil wrapped ends. This is definitely my style !

ICDEDTURKES wrote: ↑July 19th, 2021, 2:43 pm

soiltester wrote: ↑July 19th, 2021, 12:12 pm MMMM.. I jist' grill boneless ones at 6 and/or 7 mins each side and they come out great

Course, Bad Byron's Butt Rub is always added

Good stuff back when I was obsessed with BBQ and doing it 3-4 times a week everyone, start mixing your own rubs.. Why? There's some ready available great stuff out there, why spend countless meals and money making a tweaking when there's stuff put there as good or better than I can conjure..

Sure these comp guys may omit a ingriedient or it's slightly different than what they use but it's still great stuff

I'm no master chef as many of these post are, and I never will be, so the most simple way, is always best for me