The key to success here is to brush the
Apple-Bourbon Glaze on the chops
during the last few minutes on the grill,
turning and brushing often to create a
layered, lacquered look.
Garnish the chops with grilled halves
of small apples brushed with the glaze.
2 tablespoons dark brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
4 (12-oz.) bone-in pork rib chops
2 tablespoons olive oil
1. Stir together first 5 ingredients. Brush pork with olive oil, and rub both sides with sugar mixture. Place pork in a 9- x 13-inch baking dish; cover and chill 12 to 24 hours. Remove pork from refrigerator, and let stand at room temperature 30 minutes. Meanwhile, prepare glaze.
2. Preheat grill to 350° to 400° (medium-high) heat. Grill chops, covered with grill lid, 6 to 8 minutes on each side or until almost done. Brush chops with glaze; turn and brush other side with glaze. Grill, covered with grill lid, 2 minutes.
3. Repeat process, without grill lid and turning chops every 10 seconds, until glaze thickens and chops are cooked through.
1 (12-oz.) can frozen apple juice concentrate, thawed
1 cup bourbon $
3 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper
Stir together first 5 ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 13 to 15 minutes or until mixture has thickened and is reduced to about 1 cup. Stir in red pepper.