The USDA has finally come around! Now I don’t have to cook my Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub all the way through to well done. I can just cook them to medium.
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Last year the USDA changed their recommended cooking temperature for pork. They no longer recommend cooking pork loin until it is dry as dust to a well-done 160°F. Now their recommendation is 145°F – medium – with a three minute rest. As the Pork Be Inspired people keep saying, “Cook it like a steak!”.
The pork board changed the names of different cuts of pork to make them easier to understand at the same time that the cooking temperature changed. In this PDF file, you can find the full list of new names. I was asked to talk about the bone-in ribeye pork chop.
That’s an easy one. The ribeye is my favorite pork chop. I get tender, juicy, lean meat and a bone to gnaw on when I’m done. It’s fun to chew on the bone if you like baby back ribs, which are cut away from the pork loin. ).
I cook ribeye chops like steaks; I don’t like pork chops or steaks that are too done. Every two minutes, I flip my ribeye chop over direct high heat and grill it for another four minutes on the other side. I rotate the chops 90 degrees halfway through to make a crosshatch pattern on them. Then I check the temperature. I put the chops over a burner that isn’t lit, close the lid, and grill-roast them for a few more minutes until they are done, like the thick-cut chops in the pictures. Otherwise, they need more time to reach 145°F. Modern pork is lean, and dries out quickly at higher temperatures. Get it off the grill as close to 145°F as possible, or you’ll regret it. Give the chops some time to rest so that the juices can spread out again and not all run out when you cut them.
I do a quick brine, which is an hour-long soak in water, salt, and a little brown sugar for sweetness. This helps the fruit stay juicy. This is my favorite “secret” ingredient. I then rub the chops with it and a few other spices. The result? Even the kids were excited about these chops.
Pork ribeye offers an exceptionally flavorful and meaty alternative to traditional beef steaks This little known cut shines when prepared on the grill. Grilling pork ribeye allows the meat’s rich marbling to render while infusing smoky char With the right techniques, grilled pork ribeye yields as a tender, juicy and delicious meal.
Benefits of Grilling Pork Ribeye
There are several advantages that make pork ribeye a top choice for throwing on the grill
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Marbling – The fat ribbons running through pork ribeye baste the meat from the inside out while grilling.
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Flavor – The marbling gives pork ribeye a beefy, intensely porky flavor when grilled over fire.
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Tenderness – The quick, dry heat of grilling along with the fat content makes for tender results.
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Juiciness – Despite leanness, pork ribeye retains moisture well on the grill if sliced thinly across the grain.
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Appearance – Grilling forms an appetizing sear while rendering fat creates grill marks akin to beef steak.
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Quick cooking – These thin cuts cook fast, making them ideal for weeknights. They grill up in just 6-8 minutes.
While more involved cuts like shoulders may have more depth, pork ribeye’s simplicity, speed, and reliability make it a go-to grilling choice.
Tips for Grilling Pork Ribeye to Perfection
Here are some tips and tricks to take your grilled pork ribeye to the next level:
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Direct high heat – Use direct heat around 400°F to quickly sear pork ribeyes and render fat.
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Season well – In addition to marinades, coat pork with spices like garlic, pepper and red chili flakes.
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Slice thinly – Cut ribeye across the grain into thin slices to maximize tenderness after grilling.
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Rest pork – Allow 5 minutes rest time after cooking for juices to redistribute before slicing.
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Watch for flare-ups – Pork ribeye’s fat causes flare-ups. Move to indirect heat or reduce heat if needed.
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Use a meat thermometer – Cook to medium doneness of 145°F for a slight hint of pink.
Step-by-Step Instructions for Grilling Pork Ribeye
Follow these simple steps for flawlessly grilled pork ribeye:
1. Prepare the Grill
Heat gas or charcoal grill to high heat, around 400°F. Clean grates and brush with oil to prevent sticking.
2. Pat Dry and Bring to Room Temp
Thoroughly dry pork ribeye with paper towels. Let sit at room temperature 15-30 minutes.
3. Season the Meat
Coat pork all over with oil then sprinkle both sides with desired seasonings like garlic, pepper, salt and chili powder.
4. Sear the Ribeye
Place ribeyes directly over hot grill grates. Sear 2-3 minutes until browned. Flip and repeat.
5. Check Temperature
Continue grilling 3-4 minutes per side until internal temperature reaches 145°F.
6. Allow to Rest
Transfer ribeyes to cutting board and let rest 5 minutes so juices redistribute.
7. Slice and Serve
Slice pork across the grain into thin slices. Serve immediately.
Choosing the Best Pork Ribeye for Grilling
When selecting pork ribeye for grilling, keep these factors in mind:
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Thickness – Choose ribeyes 1/2 inch thick. Thinner cuts won’t dry out.
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Marbling – Look for ample fat marbling throughout the meat for flavor and tenderness.
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Color – Opt for pork ribeye that is bright pink to red in color with white fat marbling.
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Freshness – Check for pork that looks moist with no dull or brown spots. Avoid slimy packages.
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Size – For kabobs, buy 1-inch chunks. For steaks, choose 4 ounce ribeyes. Adjust for needs.
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Boneless – Boneless pork ribeye is easier to portion and eat.
How Long to Grill Pork Ribeye
Approximate grilling times for pork ribeye:
- 4 oz steak – 4-5 minutes per side
- 8 oz steak – 6-8 minutes per side
- 1-inch chunks – 8-10 minutes total
Use a meat thermometer to confirm 145°F internal temperature. Adjust time for thicker cuts. Allow standing time after grilling.
Pairing Sauces, Sides and Seasonings
Balanced plates complement and enhance grilled pork ribeye:
- Fresh chimichurri, herb sauces or salsas
- Grilled vegetables like zucchini, eggplant or peppers
- Tomato salad, coleslaw, potato salad
- Rice, quinoa, roasted new potatoes
- Spicy seasonings – cayenne, chili powder, cumin
- Bright acids – citrus, vinegar
- Savory aromatics – garlic, shallots, onion
Troubleshooting Grilled Pork Ribeye
Having issues getting perfect pork ribeye off the grill? Here are some common problems and how to avoid them:
Undercooked – Raise grill heat and cook pork a few minutes longer. Check temperature with a meat thermometer.
Overcooked and dry – Don’t overcook past 155°F internal temperature. Slice pork very thinly across the grain.
Too fatty/greasy – Trim excess thick fat before grilling. Let rest after grilling to allow grease to drain off.
Bland flavor – Marinate pork in an acidic liquid before grilling. Season assertively just before grilling.
Burnt flavor – Move ribeyes to indirect heat if getting too charred. Lower grill temperature. Flip more often.
Chewy texture – Slice pork ribeye across the grain into thin slices after resting for maximum tenderness.
Masterfully Grilled Pork Ribeye Perfection
Grilling pork ribeye delivers fast, flavorful results. With the right prep, seasoning, and grilling technique, you’ll have tender, juicy ribeye ready in minutes. Get creative with global spice rubs and marinades to make this flavorful cut shine. Grill up some pork ribeye tonight for your next impressive meal.
Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
- Author: Mike Vrobel
- Total Time: 1 hour 12 minutes
- Yield: 4 chops 1x
Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub. A juicy pork chop, brined and sprinkled with my favorite pork rub.
- 4 thick cut (1-inch thick) bone-in ribeye pork chops
- 2 quarts water
- ¼ cup table salt or ⅓ cup fine sea salt
- 2 tablespoons brown sugar
- 1 tablespoon smoked Spanish paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon fresh ground black pepper
- To brine the pork chops, mix the brine ingredients together until the salt and sugar are gone. Then, pour the brine over the ribeye pork chops. Refrigerate the chops for one to four hours.
- Set the grill up for two-zone high heat (450°F): Turn on the grill and clean it with a grill brush. Set the grill up for cooking with two zones: one on high heat and the other without heat. For my Weber summit, I heat it up for 15 minutes with all of the burners on high. Then I turn off half of the burners and clean the grill grate.
- While the grill is getting hot, mix the spice rub ingredients in a small bowl. Rub the chops with it. The ribeye pork chops should be taken out of the brine and dried with paper towels. Then, a lot of spice rub should be spread over the chops.
- Soar the chops over direct high heat (2-2-2-2) for 145°F. Place the pork chops on the grill. It will take about two minutes for the bottom of the chops to start to brown. Then flip the chops over and cook for another two minutes, until the other side is brown. For another two minutes, flip the chops over and turn them 90 degrees to get grill marks in the shape of a cross. For two more minutes, flip the food over and get grill marks on the other side. With the bones facing the fire, move the chops to the side of the grill that doesn’t have direct heat. Cook with the lid closed for another 4 minutes, or until the chops reach 145°F in the thickest part.
- After ten years of improvements in food safety (pig feed has pretty much gotten rid of trichinosis), the USDA has been letting restaurants cook to 145°F. Why the change in temperature recommendations? With digital thermometers, you can be sure that a chop cooked at home is 145°F, which means they finally trust us home cooks.
- By the way, the USDA says that all chops should be cooked to 145°F, not just pork. Also, don’t forget that all ground meat needs to be cooked to 160°F to get rid of any salmonella that was ground into the meat. (Ground pork included).
- Grill: I love my huge Weber Summit grill, but this recipe will work on any grill.
- “I love my Thermapen, but the ThermoPop is a good and less expensive alternative.” ).
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Weeknight Dinner
- Method: Grilling
- Cuisine: American
Recipe: Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub
How to Grill Pork Chops the Right Way | Grilling Fridays | Serious Eats
FAQ
How long does it take to grill pork ribeye?
Are ribeye pork chops good for grilling?
How long to cook ribeye on a grill?
Is a pork ribeye just a pork chop?
How do you cook a ribeye on a grill?
Rest and season steaks. Take steaks out of refrigerator to rest on counter while you preheat your grill for two-zone grilling with an overall temperature of 350 degrees F. Combine all ingredients for the steak seasoning in a small bowl until well combined. Season the steaks on all sides with the steak rub. Grill ribeyes.
How do you cook a pork ribeye steak?
Serve with steamed greens, these pork ribeye steaks make an excellent easy weeknight dinner. Sear the steaks in a hot pan until well-browned on both sides. Mix honey, soy sauce (or Tamari or Coconut aminos for a gluten free version), chilli flakes/red pepper flakes, lemon juice and minced garlic and pour into the pan.
How long should I grill a ribeye steak?
Grill ribeye steaks for 3 – 4 minutes on each side for grill marks and char. Continue grilling with the lid closed until done. The exact grill time will depend on your desired level of doneness. In the Sip Bite Go demonstration, we grilled one medium and one medium-rare ribeye steak.
How to cook a ribeye steak on a gas grill?
To cook a ribeye steak on a gas grill, season the ribeye steaks and set the grill to high heat. Grill the ribeye on direct heat (right over a flame), flipping after a few minutes. Keep flipping as needed, until the desired ribeye temperature is reached. Rest and enjoy.