This man sized pork chop is juicy, thick, and caramelized with flavors. You don't wanna miss out on this tomahawk!
Pork tomahawk grilled on a weber kettle, seasoned with Killer Hogs Hot Rub, and caramelized with Killer Hogs Vinegar Sauce.
Author:Malcom Reed
Ingredients
- 2 Pork Tomahawk Chops
-
2 Tablespoons Killer Hogs Hot Rub
-
1/4 cup Killer Hogs Vinegar Sauce
Directions
Prepare a Weber kettle grill for 2 zone grilling hot & cool side.
Season each chop with Killer Hogs Hot Rub on all sides
Place the chops on the cool side of the grill - indirect heat for 4 minutes each side until the internal temperature reaches about 125°F.
Glaze each chop with the vinegar sauce on both sides and move the chops to the direct heat - hot side of the grill. Don’t walk away here because you can easily burn the chops if you’re not watching them.
Flip the chops as needed to caramelize the sauce and remove the chops from the grill once the internal temperature reaches 140°F. Let the chops rest for 5 minutes before serving.
