Posted May 23, 2016
There’s nothing more American than celebrating Memorial Day with a blowout BBQ in your backyard. But have you ever wondered what’s the best kind of beer to pair with your main dish? We’ll help you out with these easy-to-grill Tender Belly pork recipes and the perfect brew to impress your guests. The Best Pork Chops Ever These thick-cut chops are everything the perfect grilled pork chop should be: thick, juicy, and made fresh off the grill. A Vienna lager would pair perfectly with this more sweet pork dish. The richer lagers will compliment the sweetness of the brine deliciously. Ingredients 2 quarts ice cold water 1/3 cup salt 1/4 cup sugar 4 center-cut Tender Belly pork rib chops, 8 oz. each Black pepper Directions
- Brine: Whisk together water, salt, and sugar until the solids are dissolved. Place pork chops in brine and refrigerate for one hour
- Remove chops from the brine, pat dry with paper towels, and season lightly with salt and heavily with pepper
- Place pork chops over grill with high heat and cook until well-browned, 3-5 minutes per side
- Move pork chops to cool side of the grill. Cover and cook until meat registers 135 degrees Fahrenheit on a thermometer. Remove pork from the grill, let it rest for 10 minutes, then serve.
- To make the rub: Mix together the brown sugar, salt, sugar, paprika, white and black pepper, ground mustard, dried thyme, garlic powder, Szechuan peppercorns, and cayenne pepper in a small bowl and set aside.
- Season ribs liberally with rub all over.
- Fire up grill to 225 degrees Fahrenheit, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the ribs on the grill and smoke until the ribs have a slight bend when lifted from one end, about 4-5 hours.
- In the last 30 minutes of cooking, baste the top of each rack with balsamic barbecue sauce and continue smoking to caramelize sauce. Remove from grill, slice, and serve with remaining balsamic barbecue sauce.
- For the Brine: In a large bowl, whisk together water, salt, and sugar until the solids are dissolved. Place pork chops in brine and refrigerate at least 30 and up to one hour.
- For the Marinade: Place garlic in a mortar and pestle. Add the 1/2 teaspoon salt and work into a smooth paste. In a small bowl, whisk together garlic, sour orange juice, oil, oregano, and cumin. Season with salt and pepper.
- For the Skewers: Remove pork chops from brine and pat dry. Cut pork into 1 1/2-inch cubes, trimming any large pieces of excess fat and discarding bones. Place pork cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours.
- Thread pork onto skewers, alternating with mango cubes.
- Grill skewers until well-browned on all sides and center of pork registers between 140-145 degrees Fahrenheit on an instant-read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes.