Grilled Cumin Pork Chops - 4 burner bbq grill

To successfully barbecue pork chops, start with a thick pork chops, marinate pork chops, roast pork chops with direct heat, and roast pork chops with indirect heat.This will allow them to get a smoky flavor while keeping them juicy.It is best to use a remote thermometer (with a probe ).Do it well in advance: the ribs can be marinated one day in advance, provided that they are removed from the marinade and dried after 2 to 3 hours.The previous day can also be scorched, but bring them to room temperature before the grill is finished.Mix cumin and chili powder in a small bowl, then rub the ribs with a mixture on both sides.Transfer the ribs to the giant ribs (1/2-Plastic food storage bag that can be re-sealed, add vinegar.Seal, massage, and cover the ribs evenly.Marinate at room temperature for at least 2 hours but not more than 3 hours.A half-Prepare the grill for indirect grilling one hour before you intend to cook the spareribs: If using charcoal, light the charcoal in the chimney launcher and let the coal ball burn until the flame fades, A thin layer of ash is covered on the coal ball (about 20 to 25 minutes ).Open the vent at the bottom of the grill.Pour the ignited coal into 2 piles of soil (or, preferably, into 2 semi-piles)moon-Shaped coal basket opposite the grill ).(Two if gas is used-Burner grill, set one burner to mediumLow, let the other burner not bright;Use three or more burners to set the external or front and rear burner to medium-Low, center burner not bright.If using a charcoal grill, before placing the grill on a coal ball, gently spray the grill with a non-stick cooking oil spray.If you use a gas grill, gently refuel the shelf.Dry the marinated ribs with a tissue (unless you have already done so ).Gently apply to the ribs with a non-stick olive oil cooking spray.Scorched them by directly heating them on the shelf (on a charcoal grill, placing 2 ribs above each stack of charcoal) and cooking for about 2 minutes on each side, until they get a shallow character.Transfer the ribs to the grill area that is not directly located above the coal ball or the ignited burner.If you have a remote thermometer, insert the probe into the middle of one of the ribs and make sure it doesn't touch the bone.Set the thermometer to 155 degrees.Cover the temperature inside the grill and keep it between 325 and 350 degrees.Until the thermometer shows that the ribs are ready.Or cook the meat in an instant.When inserting meat, read the thermometer to record 155 degrees and do not touch the bones.Transfer the ribs to the platter;Cover them loosely with foil and let them rest for 5 to 10 minutes before serving.