Bill grew up in Texas, where they put dry rubs on baby food, but Cheryl had no knowledge of the flavoring technique until she attended a church picnic as a teenager in Illinois. One of the cooks dressed his pork chops with a basic blend of dry spices, rubbing the mixture into the meat before cooking. The intensity of the taste and the crispness of the coating were an epiphany for Cheryl.
Chile Dry Rub
2 tablespoons sweet paprika
1 teaspoon coarse salt
1 tablespoon ground chipotle chile
1 tablespoon ground dried mild to medium-hot red chile
1 teaspoon ground cumin
3/4 teaspoon sugar
4 (10- to 11-ounce) bone-in center-cut pork chops, about 3/4-inch-thick
Nonstick cooking spray
Barbecue sauce, homemade or store-bought (optional)
1. Prepare dry rub, combining all ingredients in a small bowl. Coat chops with mixture, place in a zip-top plastic bag, and refrigerate 2 to 8 hours.
2. Heat grill for cooking over medium heat.
3. Remove chops from refrigerator and let them come to room temperature, about 20 minutes.
4. Spritz chops with cooking spray and place on grill grate. Grill, uncovered, 20 to 23 minutes, flipping three times while cooking. Rotate chops a half turn each time for crisscross grill marks. The chops are done when barely white at the center with clear juices.
5. Serve hot with barbecue sauce on the side, if using.
Nutritional facts per serving: 280 calories, 9g fat, 125mg cholesterol, 46g protein, 5g carbohydrates, 2g fiber, 720mg sodium