YIELD:
6
PREP TIME:
10 Minutes
COOK TIME: 35 Minutes
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
2 T. olive oil
8 center-cut, 3/4 inch thick pork chops
BBQ Rub:
1/4 c. Kosher salt
1/4 c. paprika
1/2 t. cayenne pepper
1/3 c. brown sugar
1 T. garlic powder
2 t. celery salt
Glaze:
1/4 c. fresh lime juice
1/2 c. honey
2 t. dried thyme
Pinch of cayenne
1/8 t. ground cumin
1/4 c. chopped fresh cilantro leaves
2 limes each cut into 8 wedges
DIRECTIONS
Pour olive oil into shallow dish and mix with the barbecue rub. Dip the chops into the spice mixture and turn to coat evenly. Coat a rotisserie basket with nonstick cooking spray, lay the chops in the basket, and close the lid tightly. Load the basket onto the spit rod and grill the chops for 10 minutes. While the chops are grilling, combine the glaze Ingredients. When the chops have cooked 10 minutes, stop the rotisserie and baste the chops with the glaze. Restart the rotisserie and continue to grill the chops until the thickest part reaches 160° F, about another 25 minutes, stopping the rotisserie 3 more times to baste. Remove the chops from the basket, garnish with the cilantro and lime wedges, and serve.