Barbecue Pork T-Bones
Savory, spicy sticky pork T-bones with ginger-chile espresso maple rub. Marinate 6-8 hours, grill at 400-450°F, rest before serving.
Savory, spicy, sweet, and sticky. These pork steaks are a perfect way to prepare chops.
- Dry rub the T-bones and refrigerate 6 to 8 hours for best flavor.
- Grill over direct heat at 400 to 450°F, about 8 minutes per side plus browning the bone side.
- Mop with sauce while grilling, then rest the steaks in the remaining sauce at least 5 minutes; cook to 145°F and allow a 3-minute rest.
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Preparation Instructions:
Combine the Ginger Chile Espresso Maple Rub and salt and mix thoroughly. Season the T-bones all over with the rub mixture, place them in a large zip-top bag, and refrigerate for 6 to 8 hours.
Remove the pork chops from the refrigerator to take off some of the chill before cooking, about 20 to 30 minutes.
Fire up your grill. Heat the grill to between 400°F and 450°F. Measure out ¼ cup of the sauce and place in small bowl for mopping. Set the rest of the sauce aside for serving.
Use grilling tongs to lightly brush the grill grate with a canola oil-soaked cloth. Place the T-bones on the grill and lightly mop with the sauce in the bowl. Close the grill and cook until the meat begins to develop nice deep brown grill marks, about 8 minutes. Flip, mop again, close the grill, and cook until the second side also has deep brown grill marks, about another 8 minutes. Stand the T-bone up on the bone side and cook covered until it is also nicely browned, about 4 minutes. Remove the pork steaks from the grill and set on a platter. Allow to rest in the remaining sauce for at least 5 minutes before serving.
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Frequently Asked Questions
How long should I season the pork T-bones before grilling?
Season the T-bones with the ginger chile espresso maple rub and salt, then refrigerate 6 to 8 hours. If you are short on time, 30 minutes to 1 hour will add some flavor, but longer gives better depth.
What grill temperature and timing should I use?
Preheat the grill to 400 to 450°F and cook over direct heat. Aim for about 8 minutes per side to get deep brown grill marks, then stand the chops on the bone side and brown for about 4 minutes. Adjust for thickness and grill heat.
What internal temperature indicates the pork is safe to eat?
Use an instant-read thermometer. Pork is safe at 145°F followed by a 3-minute rest. The meat will be juicy and slightly pink in the center when done correctly.
How and when do I use the BBQ sauce?
Reserve most of the sauce for serving. Put 1/4 cup in a small bowl to mop while grilling. Mop lightly after placing the chops on the grill and after flipping to build sticky, caramelized flavor without burning the sauce.
How do I prevent the steaks from sticking to the grill?
Clean and preheat the grate, then rub a cloth with canola oil and use tongs to oil the grate right before cooking. Also let the meat sear without moving it until it releases easily and shows good grill marks.
Can I use charcoal instead of gas?
Yes. For charcoal, bank coals to create a hot direct zone around 400 to 450°F. Place the steaks over the hot coals for searing and follow the same timing and mopping steps.
Can I prepare this recipe ahead and how long can leftovers be kept?
You can rub and refrigerate the steaks up to 24 hours ahead for extra flavor. After cooking, refrigerate leftovers within 2 hours and consume within 3 to 4 days. Reheat gently in a low oven or skillet to avoid drying.
How can I tell doneness without a thermometer?
A thermometer is best, but you can check by feel and appearance. Properly cooked pork will be slightly firm, spring back a bit, and have juices that are faintly pink rather than clear. When in doubt, use a thermometer.
How long should I season the pork T-bones before grilling?
Season the T-bones with the ginger chile espresso maple rub and salt, then refrigerate 6 to 8 hours. If you are short on time, 30 minutes to 1 hour will add some flavor, but longer gives better depth.
What grill temperature and timing should I use?
Preheat the grill to 400 to 450°F and cook over direct heat. Aim for about 8 minutes per side to get deep brown grill marks, then stand the chops on the bone side and brown for about 4 minutes. Adjust for thickness and grill heat.
What internal temperature indicates the pork is safe to eat?
Use an instant-read thermometer. Pork is safe at 145°F followed by a 3-minute rest. The meat will be juicy and slightly pink in the center when done correctly.
How and when do I use the BBQ sauce?
Reserve most of the sauce for serving. Put 1/4 cup in a small bowl to mop while grilling. Mop lightly after placing the chops on the grill and after flipping to build sticky, caramelized flavor without burning the sauce.
How do I prevent the steaks from sticking to the grill?
Clean and preheat the grate, then rub a cloth with canola oil and use tongs to oil the grate right before cooking. Also let the meat sear without moving it until it releases easily and shows good grill marks.
Can I use charcoal instead of gas?
Yes. For charcoal, bank coals to create a hot direct zone around 400 to 450°F. Place the steaks over the hot coals for searing and follow the same timing and mopping steps.
Can I prepare this recipe ahead and how long can leftovers be kept?
You can rub and refrigerate the steaks up to 24 hours ahead for extra flavor. After cooking, refrigerate leftovers within 2 hours and consume within 3 to 4 days. Reheat gently in a low oven or skillet to avoid drying.
How can I tell doneness without a thermometer?
A thermometer is best, but you can check by feel and appearance. Properly cooked pork will be slightly firm, spring back a bit, and have juices that are faintly pink rather than clear. When in doubt, use a thermometer.
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