Grilled Pork Chops & Asparagus

Because not every smoke session needs to last 12 hours.

Some days you’ve got time to babysit a brisket. Other days, you just want to light some charcoal, grab a cold one, and sear something worthy of your pitmaster status without committing to a full-day cook.

Enter: Rub Yer Meat Grilled Pork Chops and Asparagus.

Thick-cut, boneless pork chops rubbed down with our signature seasoning, kissed by smoke, and finished with a sear so good it should come with a warning label. On the side? Asparagus, slicked with duck fat (or oil if you’re fancy-but-practical), grilled until charred and tender, and sprinkled with—you guessed it—more Rub Yer Meat.

This is backyard BBQ in its purest form: fast, flavorful, and just a little flirty.

🧂 Ingredients

For the Pork Chops:

• 4 boneless pork chops, 1 to 1½ inches thick
• Rub Yer Meat BBQ Rub
  
• 1 tablespoon neutral oil (or a quick brush of melted butter, if you’re feeling indulgent)

For the Asparagus:

• 1 bunch fresh asparagus, trimmed
• 1 tablespoon duck fat or oil
• 1 teaspoon Rub Yer Meat BBQ Rub

That’s it. Just good meat, real fire, and the best rub in the game.

🔥 Set Up Your Grill: Two-Zone Fire

We’re using a charcoal grill for this one — because flavor deserves smoke.

1. Light the coals: Start with a chimney full of charcoal. Once they’re glowing hot and ashy, dump them onto one side of your grill. This will be your direct heat zone.
2. Leave the other side empty: That’s your indirect heat zone—perfect for the reverse-sear method.
3. Add a chunk of wood (optional but encouraged). Apple or pecan wood adds a beautiful touch of smoke to pork chops.

Grilling the Pork Chops (Reverse-Sear Style)

1. Rub It Down

Pat the pork chops dry with a paper towel (moisture is the enemy of crust).
Then, generously coat both sides with Rub Yer Meat BBQ Rub. Get those edges too — this isn’t the time to be shy. Let them rest at room temp for 15–20 minutes while you get the grill ready.

2. Slow Cook on the Cool Side

Place the pork chops on the indirect heat zone (the cool side) of your grill, lid closed.
Let them cook slowly until they reach an internal temperature of 120°F — this usually takes 20–25 minutes, depending on thickness and grill temp.

That slow rise in heat lets the smoke do its thing while keeping your meat juicy.

3. Sear It Like You Mean It

Once the chops hit 120°F, move them over the hot side of the grill directly above the coals.
Sear for 1–2 minutes per side, flipping once, until you’ve got that golden-brown crust and your internal temp hits 140–145°F.

Pull them off the grill and let them rest for 5 minutes before slicing.
(Yes, rest time matters. That’s when the juices redistribute and the flavor evens out. Don’t rush it—you’ve already earned this moment.)

Grilling the Asparagus

While your chops rest, it’s asparagus time.

1. Prep: Toss trimmed asparagus in a bowl with duck fat or oil and a sprinkle of Rub Yer Meat BBQ Rub.
2. Grill: Lay them across the hot side of the grill and cook for 5–7 minutes, rolling occasionally until they’ve got a light char and tender snap.
3. Finish: Pull ‘em off and let them cool slightly. You’ll know they’re perfect when you can bend one slightly without it breaking.

It’s a simple side, but the duck fat and BBQ seasoning make it taste like a million bucks.

Serving It Up

Plate your chops next to that smoky asparagus and take a second to admire your work. This is the kind of meal that makes the neighbors peek over the fence.

Those chops are juicy, smoky, and tender enough to cut with a fork. The asparagus? Crisp-tender and dripping with that smoky, buttery flavor that makes you forget it’s technically a vegetable.

You don’t need sauce — but if you want to level it up, here are three perfect pairings:

Three Killer Sauce Pairings

• Bourbon Peach BBQ Sauce – Sweet, smoky, and just boozy enough to make your chops sing. The peach brings out the sweetness of the pork, and the bourbon adds a warm depth that makes every bite addictive.
• Honey Mustard Glaze – Whisk together equal parts honey, Dijon, and apple cider vinegar. Brush it on while the chops rest for a sticky, tangy finish.
• Garlic Herb Butter Sauce – Melt a stick of butter with minced garlic and a sprinkle of fresh herbs (or just use more Rub Yer Meat if you like it smoky). Drizzle over the chops right before serving for that “holy hell” moment.

Final Thoughts

This meal is BBQ simplicity at its finest — no 12-hour smoke, no complicated prep, just fire, flavor, and a little flair.

The Rub Yer Meat BBQ Rub brings the smoke, salt, and sweetness that make both the pork and the asparagus shine. And the two-zone charcoal setup gives you that unbeatable mix of smoke and sear that gas grills only dream about.

Whether it’s a Tuesday night dinner or your weekend cookout, this recipe proves you don’t need a crowd or a competition stage to eat like a champion, just good meat, hot coals, and a little confidence when you rub it down.

📸 Show Us Your Chops

You know what to do: fire up the grill, rub your meat, and tag @rubyermeatbbq so we can see those perfect sear marks.

Bonus points if you show off that asparagus too — we love a well-balanced meal around here.