Grilled Pork

Sometimes the simplest recipes hit the hardest. This grilled pork uses just two ingredients beyond the meat itself: beer and lemon pepper seasoning. You soak the pork in beer overnight (or longer), rub it generously with lemon pepper on all sides, and grill it. That’s the whole recipe, and it works beautifully on ribs, roasts, or chops.

The overnight beer marinade does real work here. Beer contains enzymes and acids that gently tenderize the meat while adding a subtle malty depth to the flavor. The longer the soak, the more tender and flavorful the results. Make sure the beer covers the meat completely so every surface gets that tenderizing benefit.

Lemon pepper brings citrus brightness and a peppery kick that cuts through the richness of pork fat. Rub it into every cavity and crease, especially on ribs where the seasoning can settle between the bones. The directions also suggest Cavender’s Greek seasoning as an alternative, which would take things in a more herbaceous direction.

Kitchen Tips

• Use a beer you’d actually drink. Bitter IPAs can leave a harsh taste after a long soak. A lager, pilsner, or wheat beer works best for a clean, malty marinade.
• Pat the meat dry after removing from the beer before applying the rub. Wet surfaces steam instead of searing on the grill.
• Adjust grilling time based on the cut. Thin chops need just a few minutes per side, while a roast may need indirect heat for much longer.
• Let the meat rest for 5 to 10 minutes after grilling so the juices redistribute.

Variations

• Add a tablespoon of smoked paprika and garlic powder to the lemon pepper for a more complex rub.
• Use a dark stout or porter for the marinade to get a deeper, richer malt flavor.
• Brush with your favorite barbecue sauce during the last few minutes of grilling for a sticky, caramelized finish.