Friday afternoon, I took out a bag of chops that I'd previously brined and frozen for future meals.
I let them thaw for several hours.
I made up simple pork rub, put it on both sides of my chops, and let them come back to room temperature.
I made a pot of cabbage, started my chimney in my Weber, and waited until the coals were scorching hot. I poured the coals on the middle of the grill, and placed my chops along the edges of the grill in a pseudo indirect style.
I read somewhere to turn the chops twice in 15-16 minutes. I turned mine over 5 to 6 times in 22-25 minutes. I seared them over the hottest coals for 2-3 minutes at the end.
I don't have any cook pics, but I do have a picture of my plate from that night. I paired my meal with a Brooklyn Brewing Black Chocolate Stout. The meal was outstanding!(http://img.tapatalk.com/d/14/07/22/3y4y2u9y.jpg)
That looks really good. Great job. Love pork chops and cabbage.
Pre-brine, there's an idea.....seems we always somehow are a little behind the curve deciding what & when.....that would solve some problems.....
terrific looking cookup.....man, there's a lot of good cooks on here !!!!