Denver Style Pork T-Bones

Get one 8-ounce boneless pork chop per person and soak in 2 c. water, after having mixed the water with 2 T. salt.   Brine for 5 minutes.  Take out and pat dry.  Season liberally, both sides, with Creole Seasoning, coarse French sea salt, and pepper.  Prepare the grill.  Grill the chops for five minutes over a very hot grill.  Turn and brush the tops with BBQ sauce.  Grill another five minutes, turn and coat the other side with BBQ.  Grill one more minute each side for the BBQ to stick.

Serve with coleslaw.

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Memphis-Style Pork T-Bones

These Memphis-style Pork T-Bones are packed with bold flavor and juicy tenderness. The pork is soaked in a spicy vinegar brine infused with a homemade Memphis dry rub, then grilled until beautifully caramelized. The T-bone cut delivers two premium eating experiences in one steak: the tenderloin on one side and the flavorful loin on the other.

Serves 4

Memphis Dry Rub

Ingredients

  • ¼ cup packed light brown sugar
  • ¼ cup white sugar
  • ¼ cup mild paprika
  • 3 tablespoons kosher salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon chili powder

Instructions

In a bowl, whisk together all ingredients until thoroughly combined. Set aside.

Pork T-Bones

Ingredients

Brine

  • 1 gallon distilled white vinegar
  • 1 lemon, thinly sliced
  • 2 cups white sugar
  • ½ cup freshly ground black pepper
  • ⅓ cup cayenne pepper
  • 1¼ tablespoons crushed red pepper flakes
  • Memphis Dry Rub (prepared above)

Pork

  • 4 pork T-bone steaks (8 ounces each, about 1 inch thick)
  • Canola oil, for oiling the grill

Prepare the Brine

  1. In a large pot, warm the vinegar over low heat until it reaches 150°F (65°C).
  2. Add the lemon slices and simmer for 10 minutes.
  3. Whisk in the sugar, black pepper, cayenne pepper, and red pepper flakes.
  4. Continue cooking until the sugar dissolves completely and the mixture reaches 190°F (88°C).
  5. Remove from the heat and allow the mixture to cool completely.
  6. Remove and discard the lemon slices.
  7. Gradually whisk in the Memphis Dry Rub until the brine has the consistency of a well-seasoned spicy vinegar.

Brine the Pork

  1. Place the pork T-bone steaks in a large resealable plastic bag or nonreactive container.
  2. Pour the cooled brine over the steaks, ensuring they are completely submerged.
  3. Reserve ½ cup of the brine before adding it to the pork for serving later.
  4. Refrigerate and marinate for at least 8 hours, or overnight.

Grill the Pork

  1. Remove the pork from the brine and pat dry.
  2. Reserve about ¼ cup of the marinade for mopping during cooking. (Boil it first if it has contacted raw pork.)
  3. Preheat the grill to medium-high heat.
  4. Lightly oil the grill grates with canola oil.
  5. Grill the steaks for about 8 minutes per side, mopping occasionally every 2 minutes.
  6. Stand the steaks upright on the bone and grill for an additional 4 minutes to ensure even cooking and a perfect finish.
  7. Transfer the pork to a serving platter and let rest for 5 minutes.

Serve

Serve the pork T-bones with the reserved vinegar sauce on the side. The combination of sweet Memphis spices, tangy vinegar, and smoky grilled pork creates a classic Southern barbecue flavor that is both bold and unforgettable.

Cook’s Note: The dry rub recipe makes approximately 1½ cups. You will likely use most, but not necessarily all, of it in the brine. Any extra can be stored in an airtight container for up to 6 months and used on ribs, pork shoulder, chicken, or beef.