In a long, cold Montana winter-induced-delirium one early March a few years ago, we started experimenting with coffee-based rubs for ribs. We were about to succumb to the shameless begging of a friend to join his competition bbq team and needed something to do during the seemingly endless grind of snow and ice.
While the chemistry of the combination is far beyond my ability to understand, there’s just something very special about the earthy flavor of coffee combined with the sweet undertones of good pork slow cooked in the smoker or on the grill.
We never competed with this recipe though with a few tweaks here and there found that it was a certified hit with bone-in, thick-cut pork chops. Somehow Paprika Coffee Pork Chops was shortened to just PC Pork Chops, though I still have a twinge of chagrin when I read that name in print.
Grind the coffee as finely as you can and by all means use both kinds of paprika, though we’ve found that going with just the smoked paprika pushes this one a bit too far to the smokey side. For those who insist that all pork rubs need a bit of sugar, go with brown sugar and just a little at that; we find the natural sweetness of pork is enough.
This recipe almost demands a good coffee based sauce on the side or you might consider trying Ed’s Coffee Kicker Glaze on these too.
2 tbsp. kosher salt
1 tbsp. very finely ground coffee
1 tsp. smoked paprika
2 tsp. sweet paprika
1 1/2 tsp. granulated garlic
1 tsp. lemon pepper10 – 1 1/4 inch thick center cut, bone-in pork chops
1/2 cup apple cider vinegar
Rub-a-dub-dub. Stir together everything but the pork chops, mix well. Keeps in an airtight container for several months.
Rub it in. Rinse the bone dust from the chops the pat dry. Paint with the vinegar and coat both sides of each chop liberally with the rub. Set aside at room temp while your fire the grill to a medium-high fire.
Grill. Lightly oil the grate and grill your chops for 4-5 minutes per side, which should leave them correctly done, pink and juicy in the middle. Pull from the grill and let rest for 4 to 5 minutes. (These seem to be particularly tasty grilled over mesquite hardwood charcoal with a little oak thrown in for good measure…)
Serve with a coffee based sauce on the side and a nice cold adult beverage.
Enjoy.
