Pork chop rib tenderness question?
These bone-in pork chops I have are just about 1” thick, sometimes I buy 1.5” chops.
I always dry brine a day ahead when I can. I also try to take em out 3-4 hours before I throw on the grill-which is about 15 minutes. Sometimes for the extra thick bone-in chops I’ll throw it in the oven at 275f for 20-30 minutes to get the bone and the internals warm before finishing off on the grill. They always end up around medium well or a little more.
My question is why is the meat around the bone is really bite tender after only 12-15minutes on the grill but if I grill up baby back ribs it takes about an hour and 10 minutes(205f on the ribs) to reach similar consistency? I also always keeps the membrane intact. Also another thing, say I cut up a rack into individual ribs and grill it still takes 45 minutes for about same consistency as the chops.