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1
Season the chops with salt and Neelys Barbecue Seasoning, and refrigerate for at least 1 hour.
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2
About 30 minutes before you are ready to cook the chops, take them out of the fridge and allow them to come to room temperature.
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3
Preheat the grill to 250F, preferably over hickory and charcoal.
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4
Place the chops on the grill away from the flame, using indirect heat, and cook for about 45 minutes, turning once.
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5
Wrap the chops in a foil packet, and return them to the grill or place them in a 180F oven, and cook until they are very tender and pull easily away from the bone, about 40 minutes more.
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6
Brush the chops with a generous amount of sauce during the last 10 minutes of cooking, then serve them with additional sauce.
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7
Most of us know how to cook chops on the grill: Season the meat, throw the chops down on the grill grate over direct heat, and flip them once (the hotter the grill, the better).
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8
But the above method, cooking with indirect heat, also works well.
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9
And if you cook over indirect heat, the best way to finish the meat is in a foil wrap, to keep it as juicy and tender as can be.
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10
I dont insist on a standard thickness for chops, because my guests have their own preferences.
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11
My daughter Madison loves thin pork chops she wont even eat a thick one so thats what I prepare for her.
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12
But if Pat is coming over, I grill a nice thick chop for him, because that is what he loves.
