Hickory Chops With Red-Eye Barbecue Sauce

“In 'Weber's Big Book of Grilling'”
1hr 14mins

Ingredients Nutrition


  1. Make the rub: using a mortar and pestle or spice grinder, grind the peppercorns and mustard seeds; combine with the remaining rub ingredients in a small bowl.
  2. Make the sauce: heat a saute pan over high heat until smoking hot.
  3. Fry the country ham until dark brown and crusty, 5-6 minutes; decrease heat and carefully add the coffee and 1/2 cup water.
  4. Whisk in the remaining sauce ingredients; simmer until 1 cup of liquid remains, about 30 minutes.
  5. Strain and reserve until ready to serve.
  6. Coat the pork chops with the rub and lightly brush or spray with vegetable oil; allow to stand at room temperature for 20-30 minutes before grilling.
  7. Follow the grill's instructions for using wood chips; sear the pork chops over direct high heat for 6 minutes, turning once halfway through searing time.
  8. Continue grilling over indirect medium heat until the juices run clear, 6-8 minutes.
  9. Serve immediately with warmed sauce.

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