Grilled BBQ Pork: Sweet Sorghum (Kentucky Style) | Arteflame

Introduction

There is nothing quite like the aroma of sweet sorghum bubbling over an open fire, mingling with wood smoke on a crisp evening. This Kentucky Fire-Grilled Sweet Sorghum BBQ Pork creates that perfect sticky, mahogany crust that crackles slightly when you bite into it, revealing tender, juicy meat underneath. It’s the kind of meal that slows down time, inviting you to linger by the grill with a drink in hand.

Why This is a Backyard Favorite

I love this recipe because it celebrates the best of Southern flavors without being complicated. The Sorghum BBQ Glaze offers a unique earthiness—less cloying than molasses but richer than honey—that pairs beautifully with the char from the grill. Plus, using the Arteflame’s flat top allows you to sear the pork and simmer the sauce side-by-side, making the process feel seamless and interactive.

Kitchen Wisdom

• Dry for the Sear: Always pat your pork chops completely dry with paper towels before seasoning; moisture is the enemy of a golden crust.
• Watch the Heat: Sorghum has a high sugar content. Once you glaze the meat, keep it moving on the cooler zones of the cooktop to prevent scorching.
• Rest the Meat: Let the chops sit for at least 10 minutes after grilling to allow the juices to redistribute for the juiciest bite.

Swaps and Subs

If you can’t find pure sorghum syrup, you can mix equal parts molasses and honey to mimic that grassy sweetness. For a non-alcoholic version, simply swap the bourbon for apple juice or a splash of cola to keep that depth of flavor.

Ingredients

The Meat

• 4 thick-cut Pork Chops or Pork Steaks (bone-in preferred for flavor)

The Kentucky Dry Rub

• 1 tbsp Smoked Paprika
• 1 tbsp Brown Sugar
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Kosher Salt
• 1 tsp Freshly Cracked Black Pepper
• 1/2 tsp Cayenne Pepper (optional for heat)

The Sweet Sorghum BBQ Glaze

• 1/2 cup Pure Kentucky Sorghum Syrup
• 1/3 cup Apple Cider Vinegar
• 1/4 cup Ketchup
• 1 tbsp Yellow Mustard
• 1 tbsp Worcestershire Sauce
• 1 shot Kentucky Bourbon (optional, but recommended)
• 1 tsp Red Pepper Flakes
• 2 tbsp Butter (for finishing the sauce)

Instructions

Step 1: Prepare the Pork and Rub

1. Pat the pork chops completely dry with paper towels. This ensures a better sear on the grill.
2. In a small bowl, mix the smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne.
3. Generously coat all sides of the pork with the dry rub. Press the seasoning into the meat to adhere. Let the pork sit at room temperature for about 30 minutes while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal or wood.
2. Wait until the fire matures and the cooktop reaches a high searing temperature (usually about 15-20 minutes).
3. Lightly oil the flat cooktop surface with a high-smoke point oil like canola or grapeseed to prevent sticking.

Step 3: Simmer the Sorghum Sauce

1. Place a heat-safe saucepan directly on the flat cooktop surface, slightly away from the direct center fire so it simmers gently.
2. Combine the sorghum syrup, apple cider vinegar, ketchup, mustard, Worcestershire sauce, bourbon, and red pepper flakes in the pan.
3. Stir well and let the sauce reduce and thicken for about 10 minutes. Stir in the butter at the end for a glossy finish. Move the pan to the cooler outer edge of the grill to keep warm.

Step 4: Sear the Pork

1. Place the seasoned pork chops directly onto the hottest part of the center grill grate or the inner ring of the cooktop for a hard sear.
2. Grill for 2-3 minutes per side until a deep, golden-brown crust forms.
3. Move the pork to the flat cooktop area (medium heat zone) to finish cooking internally. You want an internal temperature of 145°F (63°C).

Step 5: Glaze and Finish

1. When the pork is a few minutes away from being done, brush a generous layer of the Sorghum BBQ Glaze over the meat.
2. Flip the chops to caramelize the sauce on the hot steel for just 30-60 seconds—be careful not to burn the sugars.
3. Apply a second coat of glaze, remove from the grill, and let the meat rest for 5-10 minutes before serving.

Tips

Cooking with sorghum requires a little bit of attention because of its natural sugar content. Unlike synthetic syrups, sorghum can go from perfectly caramelized to burnt quickly if exposed to direct flame for too long. The beauty of the Arteflame is temperature control; use the varied heat zones to your advantage. Keep the meat on the moderate heat zones once you apply the glaze, rather than the intense center heat.

Additionally, sourcing matters. Try to find 100% pure sweet sorghum syrup, often found in Southern specialty stores or online. If you absolutely cannot find sorghum, molasses is a substitute, but mix it with a little honey to approximate the lighter, grassier notes of sorghum. Finally, always rest your pork. Cutting into it immediately will cause those precious juices to run out, leaving you with dry meat regardless of how good your sauce is.

Variations

This recipe is incredibly versatile and can be adapted to suit different palates or dietary preferences. While the Kentucky style leans into the earthy sweetness of sorghum, you can easily tweak the profile to be spicier or more savory. Here are a few ways to mix it up while keeping the soul of the dish intact:

• The Spicy Kick: Double the cayenne in the rub and add a diced jalapeño to the simmering sauce for a "Sweet heat" profile.
• Poultry Swap: This glaze works exceptionally well on chicken thighs or wings. Just adjust your cooking times accordingly.
• Citrus Twist: Add the zest and juice of one orange to the sauce for a brighter, citrusy glaze that cuts through the pork fat.
• Garlic Herb: Add fresh rosemary and minced fresh garlic to the butter stage of the sauce for a more herbaceous finish.
• Alcohol-Free: Substitute the bourbon with apple juice or a splash of cola to add depth without the alcohol.

Best pairings

To truly honor this Kentucky-inspired meal, the sides should be just as comforting and rustic as the main course. Since you already have the Arteflame fired up, utilize the flat top to cook your vegetable sides alongside the pork. The goal is to balance the rich, sticky sweetness of the sorghum pork with sides that offer texture, acidity, or creaminess.

• Grilled Corn on the Cob: Grill corn directly on the flat top and finish with chili butter.
• Collard Greens: Braise greens in a cast-iron skillet placed on the grill surface.
• Cheesy Grits: A classic Southern staple that soaks up the extra sauce perfectly.
• Charred Green Beans: Toss fresh green beans with oil and garlic and flash-fry them on the cooktop.
• Bourbon Smash: A cold bourbon cocktail with mint and lemon complements the flavors in the glaze.

Conclusion

Mastering this Kentucky Fire-Grilled Sweet Sorghum BBQ Pork recipe is about more than just cooking dinner; it is about embracing a slower, more deliberate style of barbecue. The unique thermal properties of the Arteflame grill make it the ideal vessel for this dish, allowing you to achieve that steakhouse-quality sear while maintaining the delicate sugars of the sorghum glaze. It’s a sensory experience—from the smell of the wood smoke to the sticky, savory finish on your fingertips.

Whether you are a seasoned pitmaster or new to the world of flat-top grilling, this recipe is sure to become a favorite in your rotation. It brings a taste of the American South to your backyard, proving that simple ingredients, when treated with respect and fire, produce the most memorable meals. So gather your friends, pour a drink, and let the fire do the work.