1Coat each Coppa chop evenly with Hot Rub. Let them sit at room temp and sweat while the grill comes up to temp.
2Set up your charcoal grill for a two-zone fire - indirect side running around 275 degrees.
3Place the chops on the indirect side of the grill. Close the lid and cook at 275 degrees until they reach about 130 degrees internal. This usually takes around 30-45 minutes, depending on your fire.
4Make your glaze: in a small bowl, combine: hot peach glaze and chipotle sauce. Set aside.
5When the chops hit 130 degrees internal, pull them off the indirect side and set them aside to rest for a few minutes while you open up the grill and get the fire or direct side up to 500-550 degrees.
6Place the chops back over the hottest part of the grill. Brush with light coat of glaze. Flip after about a minute, then glaze again.
7Repeat until the glaze caramelizes and sets on the outside.
8Cook until the internal temperature reaches 140 degrees, then pull the chops off. Rest for 5-10 minutes before serving.
Ingredients
1.5 thick Coppa Cut pork chops
Killer Hogs Hot Rub
0.5 cup @heathrilesbbq Hot Peach Glaze
1 -2 tbsp Chipotle sauce
Equipment
grillRingo drum cookersmall bowl
Tips
Use a two-zone fire in any grill for reverse searing.
Monitor internal temperatures closely for best results.
Rest the chops before serving for optimal juiciness.