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Photos, Recipes & CookTales For Those Who Enjoy Cooking


A CookTale

This was going to be an outdoor grilled dinner, and I was looking forward to it. But due to my eagerness and carelessness, I neglected to remove two plastic utensils from inside the grill and they caused a ferocious fire. Wow. Thankfully we had a fire extinguisher in the house. It was a few minutes of pure panic. Keeping extinguishers within reach for emergencies that you think will never happen is a prudent thought. Result was a night not to forget and a lesson for all to remember.

These Rib Pork Chops from Heather Ridge Farm were fantastic, as usual.

INGREDIENTS For the Pork Brine

1/2 C of Salt
1/4 C of sugar


1. Immerse the Chops in the Salt/Sugar cooled water mixture for 3 to 4 hours.

2. Wash off the seasoning & dry the Chops.

INGREDIENTS For the Pork Rib Chops

2 8 oz Pork Rib Chops
Black Pepper (the Chops will have absorbed the brining Salt)


1. Preheat one side of a gas grill to 800 degrees. Put the chops on the grill & close the lid. After one minute open the grill & flip the chops. Close the lid for one minute.

2. Now turn down the heat on your grill to medium, or move the Chops to the cooler side of your grill. Rotate the Chops to get cross hatch marks & let them cook for about 3 more minutes with the lid down. Then flip the Chops over & continue cooking for about 3 more minutes. Check the internal temperature. If it’s reached 130 degrees the Chops are ready to remove. Keep warm with foil.

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