With the cost beef steadily rising and summer grilling season kicking into high-gear BBQ Naz shares this great recipe that won’t break the bank.

Ingredients

  • 6 thick cut pork rib chops

BEER BRINE

 

  • 1 bottle beer
  • 1 tbsp salt
  • 1 tbsp brown sugar
  • 1 tbsp barbecue rub
  • 1 clove garlic, minced
  • Juice of 1 lime
  • 1 sprig of fresh rosemary

GRILLED PINEAPPLE AND CORN SALAD

  • 1 pineapple
  • 5 cobs fresh corn
  • 1 red pepper, diced
  • 1/2 red onion, diced
  • 1/2 cup cilantro, chopped

VINAIGRETTE

  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp honey
  • 1/2 tsp Tabasco Sauce
  • Salt & pepper to taste

Directions

  • Combine brine ingredients in a large flat dish. Place pork chops in brine and set aside for 2-3 hours. Remove chops from brine and pat dry.
  • Preheat barbecue on MEDIUM-HIGH and brush the cooking grids with oil. Place the chops on the grids and reduce heat to MEDIUM. Cook for 5 minutes per side, remove from grill and serve with Grilled Pineapple and Corn Salad.
  • Grilled Pineapple and Corn Salad: Preheat the barbecue on MEDIUM-HIGH. Remove husks and silk from corn and slice pineapple into 3/4 inch rounds. Brush lightly with oil and place directly on grids. Reduce temperature to MEDIUM. Turn after 5 minutes and grill for 5 more minutes. Remove and set aside. Meanwhile, prepare vinaigrette by combining olive oil, lime juice, honey, Tabasco and salt and pepper in a glass bottle and shake vigourously. When cooled, remove niblets from the corn with a sharp knife and dice pineapple. Combine in a large bowl with red pepper, red onion and cilantro. Toss with vinaigrette and serve with beer-brined pork chops.

©2015 Recipe by Broil King. Used with permission.

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