dry rubbed pork chops with guinness bbq sauce

Dry Rubbed Pork Chops with Guinness BBQ Sauce

Treat your tastebuds this holiday season with flavor-packed, dry rubbed pork chops, topped with a savory Guinness BBQ sauce.

Treat your taste buds with flavor-packed, dry-rubbed pork chops topped with a savory Guinness BBQ sauce.

This recipe for the dry rub as well as the Guinness BBQ Sauce is compliments of Chef Chis Koetke. The intricate dry rub introduces a host of flavors to the outside of the meat—improving the entire flavor profile of the pork chop.

Pro Tip: For a thin cut of meat, you want a very hot grill. The infrared technology of your SABER® grill eliminates flare-ups from uneven heat distribution—meaning you’ll get those beautiful, restaurant-quality grill marks on the outside of your chops, without having to worry about overcooking them on the inside.


  • 6 pork chops, cut about ½ inch thick and each weighing about 8 oz
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons brown sugar
  • ¼ teaspoon dried oregano leaf
  • ¼ teaspoon ground cumin
  • 2 pinches celery salt
  • Several pinches cayenne
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground coriander
  • ½ teaspoon salt


  • Preheat Saber® grill to medium high heat
  • In a bowl, combine the paprika, brown sugar, oregano, cumin, salt, cayenne, black pepper, coriander, and salt to make the dry rub.
  • Spread the dry rub over the pork chops on both sides.
  • Place the pork chops on the grill. After they are cooked on one side, flip them and coat with the Guinness BBQ sauce.
  • Continue to cook until the chops are done (about 4-5 minutes per side).
  • Remove from the heat and serve with additional BBQ sauce, if desired.

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