If you’re looking to elevate your grilling game, look no further than Heath Riles and his amazing take on pork chops! In this video, Heath shows us how to create absolutely stunning, double cut, lard-injected bone-in pork chops that are as juicy as they are flavorful. Packed with rich meatiness and topped with a bold glaze, your taste buds are in for a treat!
All About the Pork Chops
These aren’t your run-of-the-mill pork chops. The secret is in the lard injection, ensuring that each chop remains incredibly tender while keeping that fantastic, succulent texture. Heath emphasizes the importance of letting the pork sit at room temperature for 1.5 to 2 hours before grilling. This simple step makes a difference in achieving even cooking perfection!
Layering Flavors
Heath’s signature flavor approach shines in this recipe by using the Heath Riles BBQ Garlic Jalapeño Rub and the Heath Riles BBQ Pecan Rub. He recommends applying these rubs evenly to ensure a flavor-packed crust. But it doesn’t stop there—Heath mixes half a cup of Hot Honey Peach Glaze with chipotle salsa for a sweet-and-spicy twist that gives the pork chops a killer finishing touch.
Grilling Tips
To really bring out those flavors, Heath preheats his Recteq Bullseye to a blazing 500°F using Royal Oak Charcoal and Hickory Blended Pellets. The high temperature is key for that perfect char while keeping the inside juicy. Once on the grill, you’ll definitely want to keep an eye on the temperature—Heath’s got you covered with a Thermoworks Thermapen One for instant readings!
Don’t Miss Out!
Heath Riles knows BBQ like no other, and this pork chop recipe is just one of the many delicious ways he shares his love for cooking. If you’re ready to grill up something truly special, be sure to check out this video for all the juicy details. Trust us, you won’t just want to watch; you’ll want to fire up your grill as soon as you see how easy it is to create these mouthwatering chops!
So what are you waiting for? Join the fun and support Heath by diving into his incredible BBQ world today!
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