Pig Powder Chops

We really like Pig Powder. Pig Powder was formulated by Jim "Trim" Tabb, an international BBQ judge. It is the ultimate BBQ rub and has the seal of approval of the Kansas City Barbeque Society. Use it with pork ribs, chops, and shoulders, and also beef brisket and poultry.

I use it when grilling boneless pork loin chops. Like all rubs, it is really easy to use. I rub a little soy sauce on one side of the chops, spray with a little olive oil (don't use the oil unless you have lean chops, or you will probably get a flare up), and then crush a clove of garlic over them. I then sprinkle them liberally with Pig Powder. Turn each chop and repeat on the other side. If you have the time, let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator; then grill. I grill each side 5 minutes on high, then medium low for another 5 minutes; if really thick, I turn them and do an extra 5 minutes. Don't bother with sea salt; there is enough salt in the soy sauce and rub.

I made the chops when our web wizard, Drew Burkhead, was over for a business dinner. Both he and my son raved about how good the chops were. That is quite a testimony, because my son does not even like pork chops. He was weight lifting and got to the table late, but ended up eating all the remaining chops, about three times as much as he usually eats!

It comes from Vann's, in an extra large bottle with its own special label. The large size is important because it is so good, you will use it often.