These beer-marinated pork chops are packed with deep, rich flavours. Even if you’re not a beer fan, you will love them. The combination of dark beer and dry rub layers an incredible taste inside and out.
We’re using Livar bone-in loin chops, also known as tomahawk pork chops. The long bone adds a bit of presentation, but the real magic and taste is in the rich marbling of the meat. To build on that flavour, we’re marinating them in a mix of dark beer and dark corn syrup, followed by a bold dry rub.
Brine vs. Marinade. What’s the Difference?
Technically, this marinade acts as a wet brine because of the salt content. The salt penetrates deep into the meat, helping it retain moisture during cooking. Meanwhile, the beer and syrup add extra surface flavour, and the sugars contribute to a beautifully caramelized crust on the grill.
The difference between a marinade and a brine is that a brine works at a deeper level, making the meat not just saltier but also juicier. A marinade, on the other hand, primarily affects the surface.
The amount of liquid compared to the meat with a wet brine isn’t as crucial because it’s all about maintaining the right salt ratio.
We’re adding a dry rub after marinating to bring out even more American-style barbecue flavours. These chops are going to be incredible.
Since these are thick-cut pork chops, we’re using the reverse sear method. First, we’ll slowly bring the pork chops to a core temperature of about 50°C (122°F).
Then, we’ll remove the heat deflectors from the kamado and lower the grates closer to the charcoal. This allows us to sear the chops quickly over direct heat.
It’s essential to stay close to the grill and turn them frequently. The sweet marinade and dry rub can burn fast if left unattended. A nice sear and some charred spots are great but don’t overdo it.
Because loin chops are lean, we don’t cook them past 65°C (149°F). This keeps them slightly pink and incredibly juicy. And that’s exactly how they should be.
To match the flavours of these pork chops, we pair them with a great dark beer, like an imperial stout or a dark Belgian ale.
If you try this recipe, let us know in the comments below. Or even better, snap a photo and share it on social media. Tag @bbqhelden so we can see your masterpiece.
Ingredients
- Bone-in Pork Loin Chops
For the Wet Brine
- 1 bottle of dark beer
- 20gr table salt
- 3 tbsp dark corn syrup
For the Dry Rub
- 1 tbsp brown sugar
- 1 tbsp paprika
- 2 tsp chipotle powder
- 2 tsp black pepper
Instructions
- Mix the beer, corn syrup, and salt until the salt dissolves. Pour the wet brine into a ziplock bag and add the pork chops. Press out all the air before sealing.
- Refrigerate for at least 4 hours or overnight. Flip the bag halfway through to ensure even brining.
- Set up your grill with two zones and an indirect temperature of around 150°C (302°F).
- Mix the dry rub ingredients and coat both sides of the brined pork chops evenly.
- Place the chops on the cooler side of the grill and close the lid until they reach an internal temperature of 50°C (122°F).
- Move them to the hot side of the grill and sear, flipping frequently, until they reach 65°C (149°F).
- Let them rest for a few minutes before serving.