130°F, pull at 125°F

130°F is what you want after rest. Pull the chops off the grill when they hit 125°F.

The carryover cooking will push it up another 5 degrees while it rests. If you cook straight to 130°F on the grill, you’ll end up with medium or worse.

Bone-in chops hold heat longer, so be a little more aggressive about pulling early. Boneless chops cool faster—still pull at 125°F.

Let them rest 5 minutes. Tent loosely with foil if you’re serving in batches. And use a good instant-read thermometer. The cheap ones lie. Thermapen or Thermoworks Dot are worth it.

Don’t trust the touch test. Just don’t.