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Recipe courtesy of Anthony C. Seta in partnership with BOU Brands.


  • 4 double bone-in pork chops
  • 3/4 cup canola oil
  • ½ cup Lee & Perrin’s Marinade for Chicken
  • 1 BOU Chicken Bouillon cube
  • BOU Java Rub (see recipe below)
  • Fresh bay leaves
  • 2 Big Green Egg Cedar Planks, soaked


  1. Soak the planks for at least 2 hours in water prior to grilling.
  2. Combine the salad oil, BOU Chicken Cube and Lea & Perrin’s. Blend well for approximately 45 seconds.
  3. Place the pork chops in a shallow pan; pour the BOU-flavored oil over the chops. Top with bay leaves. Turn the chops over to ensure they are totally coated. Marinate 3 to 4 hours; remove from the marinade and drain. Season both sides liberally with BOU Java Rub.
  4. Set the EGG for indirect cooking at 400°F/204°C. Place the soaked planks on the EGG for 30 seconds; flip the planks and add the seasoned chopsto the planks. Cook to the desired doneness (the internal temperature for the pork chops should reach 130 to 145°F – check temperature at 15 minutes).

Note: If the sides of the cedar plank start smoldering, spray the edges only with water (spray only the plank – do not spray the chops)

Serves 4

BOU Java Rub Ingredients

  • 2 BOU Chicken Bouillon Cubes
  • ¼ cup espresso coffee, finely ground
  • 2 tbsp lemon zest, finely grated
  • ½ cup brown sugar
  • 2 tbsp sea salt
  • 1 tbsp granulated garlic
  • 1½ tsp coriander, ground
  • 3 tbsp chipotle chili powder
  • 2 tbsp black pepper, freshly ground
  • 3 tbsp smoked paprika
  • 1 tsp roasted cumin, ground
  • 1½ tbsp unsweetened cocoa powder
  • 1 tsp dry mustard
  • 1½ tbsp ancho chili powder

BOU Java Rub Instructions

  1. Combine all ingredients in a blender for about 45 seconds.
  2. Place into a storage container with a lid; store in a cool dry place

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