Rodney Scott’s Pork T-Bones

For the Rib Rub:
Mix all of the ingredients and place them in an airtight container. Cover and store in a cool dry place until ready to use.

For Rodney’s Sauce:
In a stockpot, warm the vinegar over medium-high heat. After about 5 minutes, when the vinegar reaches 150°F on an instant-read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt, about 10 minutes more.

For the Pork T-Bones:
Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F, about 10 minutes. Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to eight weeks.

Combine the rib rub and salt and mix thoroughly. Season the T-bones all over with the rib rub mixture, place them in a large zip-top bag, and refrigerate for six to eight 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 eight minutes. Flip, mop again, close the grill, and cook until the second side also has deep brown grill marks, about another eight minutes. Stand the T-bone up on the bone side and cook covered until it is also nicely browned, about four minutes.

Remove the pork steaks from the grill and set on a platter. Allow to rest in the remaining sauce for at least five minutes before serving.

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Chef’s Note: The bones divide these chops into two sections. The smaller, darker section is the tenderloin—the pork version of filet mignon. The larger, lighter, longer section is the loin. It has a little more chew and has a reputation of being a little dry. But after a few hours of dry brining in the refrigerator with rib rub and salt, this pork chop will be moist and well-seasoned all the
way to the bone.

(Reprinted with permission from Rodney Scott’s World of BBQ: Every Day is a Good Dayby Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina limited liability company. Photographs copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, an imprint of Penguin Random House.)