Good with pork and I’m guessing it would be delicious with chicken. I’m not sure about beef.
🔥 Step‑by‑Step Breakdown
1. Prep the chops
Pat dry and season with salt, pepper, garlic powder, and a touch of smoked paprika.
Optional but excellent (this was a game changer) a dry brine (salt only) for deeper flavor.
To dry brine: use kosher salt, both sides and edges, put on a rack uncovered in fridge, 30-60 minutes.
2. Make the plum glaze
In a small bowl mix:
- 3 tbsp plum sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar or lemon juice
- 1 tsp grated ginger
- 1 tsp honey (helps caramelize)
- Pinch of red pepper flakes – This gives sweet, tangy, sticky, and a little heat.
3. Set up the grill
- One side high heat (direct).
- One side medium‑low (indirect).
- Oil the grates lightly.
4. Sear first
Place chops over direct heat.
- Sear 3–4 minutes per side until you get deep color.
- Don’t glaze yet — sugar burns.
5. Finish indirect + glaze
Move chops to indirect heat and brush with plum glaze.
- Close lid and cook 5–10 minutes.
- Flip and glaze again.
- Repeat until internal temp hits 140–145°F.
- The glaze will thicken and cling without burning.
6. Rest + final brush
- Rest 5–10 minutes.
- Brush with a final thin coat of plum sauce for shine.
🍑 Flavor Add‑Ons (Optional but great)
- Charred scallions on the side
- Toasted sesame seeds sprinkled at the end
- Grilled peaches or pineapple for a sweet counterpoint
- Crispy chili oil drizzle if you want heat
🥩 More on the Dry Brine
1. Salt the chops
- Use kosher salt (Diamond Crystal preferred):
- For thick chops (1.25–2 inches):
¾ to 1 teaspoon per chop, depending on size. - Rub the salt evenly on all sides — edges too.
2. Refrigerate uncovered
- Place the chops on a rack or plate:
- Minimum: 30 minute – Ideal: 4–12 hours (I found 45 min excellent)
- Max: 24 hours Uncovered is important — it dries the surface slightly, giving you a better sear.
3. Pat dry
- Before grilling, blot the chops with paper towels. They’ll look a little deeper in color — that’s the brine working.
4. Add other seasonings
- Now add pepper, garlic powder, paprika, etc. Avoid adding more salt — the brine already handled that.
5. Grill as planned
Two‑zone heat, sear first, finish indirect, glaze with plum sauce at the end.
⭐ Why Dry Brining Works
- Salt dissolves into the meat → deeper seasoning
- Proteins change structure → better moisture retention
- Surface dries → superior browning and grill marks