• Cooking Time: 8 - 10
  • Servings: 4
  • Preparation Time: 4 - 6 hours


  • 4 bone-in pork rib chops, each about 1" thick
  • Extra virgin olive oil
  • Brine:
  • 3 tbsp kosher salt
  • 3 tbsp light brown sugar
  • 3 sprigs fresh rosemary
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh ground pepper


  • Pour 1 cup of hot water into a medium bowl and add the salt and sugar.
  • Whisk until dissolved.
  • Add 2 cups of cold water along with the remaining brine ingredients.
  • Place the pork chops in a large ziplock bag and pour in the brine.
  • Press the air out of the bag and seal tightly.
  • Turn the bag to distribute the brine, place the bag in a bowl and refigerate for 4 - 6 hours.
  • Remove the chops from the bag and pat dry with paper towels.
  • Discard the brine.
  • Lightly brush both sides of the chops with oil.
  • Allow the chops to stand at room temperature for 15 - 20 minutes before grilling.
  • Prepare the grill for direct cooking over medium heat. (350F - 450F)
  • Brush the cooking grates clean.
  • Grill the chops over direct medium heat with the lid closed as much as possible until barely pink in the center, 8 - 10 minutes, turning once or twice.
  • Remove from the grill and let rest for 3 - 5 minutes.
  • Serve warm.


From Weber's Real Grilling by Jamie Purviance

Categories: Barbecue  Pork 

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