Santa Maria-style Barbecue Oakwood Grilled Rib Chops

Name: Santa Maria-style Barbecue Oakwood Grilled Rib Chops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Bbq, Barbecue
Ingredients: 2 teaspoons freshly ground black pepper; 2 teaspoons cayenne pepper; 59 milliliters granulated or powdered garlic; 1 teaspoon onion powder; 118 milliliters red wine vinegar; 3 kilograms chops or ribeye steaks; 79 milliliters salt; 118 milliliters garlic-infused olive or vegetable oil; 2 teaspoons white pepper

Santa Maria-style Barbecue Oakwood Grilled Rib Chops is a gluten free, dairy free, and whole 30 recipe with 6 servings. One serving contains 1119 calories, 92g of protein, and 82g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. It works best as a main course, and is done in roughly 45 minutes. It is perfect for The Fourth Of July. If you have wine vinegar, cayenne pepper, salt, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

Combine vinegar and oil, and brush over chops.

Ingredients you will need

Vinegar

Cooking Oil

Combine salt and remaining ingredients in small bowl.

Ingredients you will need

Salt

Equipment you will use

Bowl

Sprinkle chops with seasoning salt to taste. (Save any extra for other uses.)

Ingredients you will need

Seasoned Salt

Grill chops over low- to medium-temperature coals 6 to 8 minutes. Turn chops before heat pushes juices to surface (and continue to turn using this timing method throughout cooking). After turning, baste and season lightly. Continue turning, basting, and seasoning until desired degree of doneness.

Ingredients you will need

Seasoning

Equipment you will use

Grill

Remove from fire, let rest 5 minutes.

Cut against grain into 1/2-inch slices.

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Grains

*Note: If you can't find garlic-infused oil in your market, combine 1/2 cup olive oil and 4 crushed garlic cloves in a small saucepan. Cook over medium heat until hot but not boiling.

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Garlic Oil

Whole Garlic Cloves

Olive Oil

Equipment you will use

Sauce Pan

Let cool; strain. Makes 1/2 cup.

Equipment

Bowl

Grill

Sauce Pan

Ingredients

Servings:

2teaspoons

freshly ground black pepper 2teaspoons

cayenne pepper 59milliliters

granulated or powdered garlic 1teaspoon

onion powder 118milliliters

red wine vinegar 3kilograms

chops or ribeye steaks 79milliliters

salt 118milliliters

garlic-infused olive or vegetable oil 2teaspoons

white pepper

Recommended wine: Zinfandel, Rose Wine

Barbecue works really well with Zinfandel and rosé Wine. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The The Prisoner Wine Company Saldo Zinfandel ( half-bottle) with a 4.9 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.