It’s time to cook a giant pork rib chop to show you, which is usually called “stable” rib chop. It’s quite thick for a pork steak; thick in its center and around the rib. We will focus on the grilling process and the final touches, which will add flavor to our rib chop. Let’s see all this step-by-step.
This recipe doesn’t require any preparation. Simply get your pork rib chops. Remove them from the refrigerator one hour before grilling, so that they can come to room temperature. All of the extra ingredients should be added in the end, after you’ve grilled the rib chops.
Pile up the charcoals inside the fire cabin of your charcoal grill. Use enough charcoal to cover the surface under the pork rib chops. Place kindling (alcohol-soaked cotton) on top and light them. The charcoals will be lit in 25-30 minutes. When they are fully lit, spread them inside the fire cabin of your charcoal grill. If they release strong heat, throw some ash on them to reduce it. Since the pork rib chops are thick and they should be well done, we should grill them on lower heat, so that they can reach the proper internal temperature.
Place the pork rib chops on a cold grilling grate and grill, while turning them over frequently every 1-1.5 minute. When they start getting a nice color, check the temperature using a thermometer. If the internal temperature is between 65⁰C (149⁰F) and 70⁰C (158⁰F), you should remove them from the grill. If the internal temperature gets higher, the chops will dry.
Remove the pork rib chops, when the internal temperature reaches the desired level, and cover them with aluminum foil for a while (5-6 minutes). Slice the rib chops. Add some lemon juice, salt and oregano (two parts salt, one part oregano).
Share your roasts with friends and family. And let’s remember; grilling is communication.
Happy grilling everyone!