This was great. I coupled it up with a Portobello mushroom gravy to top it with. Chops were so tender they were like butter. Just a little hint, try grilling the chops with mesquite first with a 1 1/2 to 2 inch chop T bone type, I used this dry rub for 8 hours before putting them on the grill,
3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne
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This was great. I coupled it up with a Portobello mushroom gravy to top it with. Chops were so...