Seared pork chop rub...

[binarypaladin]

I’ve had great success with the cold grate method on steaks. I’d like to do the same for pork chops. While Meathead’s Memphis rub is great for ribs and chicken, the sugar burns when searing. Anyone got suggestions for some good ribs for searing chops?

[scottranda]

Char crust garlic peppercorn. I use it on steaks and pork chops.

[gmascolo51]

I second that stuff is awesome. However, something weird last time I ordered it it never shipped something went awry, need to order more.

[Donw]

We use Montreal seasoning for both steaks and pork chops.

[Spinaker]

I would avoid the MD for direct searing. There is just too much sugar. I like DonW's suggestion of using Montreal Seasoning. I find it too be a tad salty, so I would take it easy.

[Donw]

We make out own Montreal seasoning without salt. We always add salt separately to the dish.

[THE Humble Texan]

I got hooked on STEAK DUST when Sam's was sampling pork loin with it sprinkled on it. It is now made by another company and may only be available online.

[Troutman]

Oak Ridge Carne Crosta works pretty good for me. It’s a coffee based rub for high searing beef primarily but I like it on thick chops too.

[Spinaker]

Love that stuff

[Bkhuna]

I looked up this rub on the company web site and there's a place nearby that sells it.

Gonna' take a road trip.

So many rubs, so little time.

[binarypaladin]

Thanks for the input. I was actually thinking along the lines of something I can make myself. I have a bunch of bulk spices and have generally just made my own rubs.

(Of course, Googling "Montreal Seasoning" appears to give me the answers I was looking for anyway.)