Barbecued Pork-Shoulder Chops


Garlic and sage, rubbed into the pork ahead of time,impart an earthy, aromatic flavor. The meat is thenmoistened by a beer marinade. The pork chops arebasted on the grill with a thick, tangy tomato-basedsauce -- the signature of a Saint Louis-style barbecue -- resulting in a smoky taste and almost-candied edges.


  • 8 pork-shoulder chops (each ½ inch thick; excess fat trimmed)

  • 1 head garlic, smashed and peeled

  • 5 sprigs sage

  • 1 teaspoon coarse salt

  • 1 bottle (12 ounces) lager

  • Maull’s Genuine barbecue sauce (tomato-based barbecue sauce)


  1. Rub pork-shoulder chops with garlic, sage, and coarse salt, and combine in a largedish. Cover, and refrigerate for 2 hours or up toovernight. One hour before grilling, pour lager over pork; let stand.

  2. Preheat grill to high. Grill pork chops for7 minutes. Flip, brush grilled sides with barbecue sauce, and grillfor 8 minutes. Flip, brush opposite sides withsauce, and grill for 2 minutes more. Flip, and grilluntil sauce caramelizes, 2 to 3 minutes.

Cook's Notes

With slightly more marbling than regular pork chops, shoulder chops are ideal for grilling. They are available at most grocery stores and butcher shops. Pork-loin chops may be substituted.

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