Grilled Pork T-Bones With BBQ Butter Recipe

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World-renowned pro pitmaster and chef Melissa Cookston's new cookbook, Smokin' in the Boys' Room, is exactly what you need to freshen up your grilling repertoire before prime season hits. She's a 3-time world champion, you know. From the cuts of meat you want to eat to sides, marinades and her own time-tested techniques, don't break out the barbecue before digging into this book. Ever had a pork T-bone? 

Just like beef T-bones, pork T-bones contain a lower piece of the loin (the strip loin section of a beef T-bone) and a section of the tenderloin (the filet of the pig). I treat this simply: well seasoned, grilled to medium, and then topped with a thick pat of my BBQ Butter. Delish! The BBQ Butter can be made ahead and frozen. Just pull out a portion a couple of hours before needed. I also love to use it to top steaks, chops, and even breads for a nifty treat.

Reprinted with permission from Smokin' in the Boys' Room

Grilled Pork T-Bones With BBQ Butter Recipe
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  • 1 pound (4 sticks) unsalted butter
  • 2 tablespoons garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons red bell pepper
  • 1 1/2 teaspoons BBQ rub
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 4 pork t-bones
  • 1/4 cup grill seasoning
  1. Place the butter in the bowl of a stand mixer and add the remaining butter ingredients.
  2. Using the paddle attachment, mix on low-medium for 3 to 4 minutes, scraping the bowl a couple of times, until well incorporated.
  3. Divide into 4 portions, lay each on an 8-inch square of parchment paper, and roll up into a log shape.
  4. Wrap tightly in plastic wrap and freeze until firm. The butter will keep in the freezer for up to 3 months.
  5. Prepare a medium-hot grill and oil the grates.
  6. Season the T-bones with about 2 tablespoons of grill seasoning each.
  7. Place on the grill and cook for 3 to 4 minutes per side or until medium.
  8. Remove from the grill and allow to rest for 5 minutes, then serve with a pat of butter on each.
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