A spicy Caribbean jerk rub gives these chops a peppery kick. Mixed with the BBQ sauce, the heat is balanced out, but not gone for good. This is a quick, simple recipe. The rub can be made ahead and stored until 30 minutes before eating.
Ingredients:
2 habanero peppers, chopped
2 cayenne peppers, chopped
1 medium onion, coarsely chopped
2 green onions, chopped
3 garlic clove, thinly sliced
2 teaspoon ground allspice
1.5 teaspoon dried thyme
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
Kosher salt and freshly ground pepper
2 tablespoon vegetable oil, plus more for brushing
1 18 oz bottle Bull's Eye Original BBQ Sauce
8 pork chops
1/2 cup hickory, pecan or oak chips
Directions:
Put the wood chips in a bowl of water to soak.
In a mini food processor, combine the habanero, onion, green onion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 3 teaspoons of salt and 2 teaspoon of pepper. Process until finely chopped. Add the 2 tablespoons of oil and process to a smooth paste.
In a small bowl, whisk 2 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes. This can be done in a zip-lock back to get full coverage.
Light the grill and setup for both direct and indirect heat (if possible). When ready, add the wood chips and put the chops on the indirect heat side for about 10 minutes, flip after 5 minutes.
Move the chops to the direct heat side and continue cooking for 15 minutes, flipping periodically.
During the last 5 minutes, apply bbq sauce to chops and allow to caramelize. Chops should be no more than 140 degrees.
Serve with remaining bbq sauce.