The initial action is to prepare a brine. You’re probably wondering why pork chops need to be brined. The brine imparts flavor to the naturally lean pork and prevents it from drying out on the smoker.
The brine contains salt, sugar, herbs, and spices. The pork chops are then covered with a homemade barbecue spice rub before searing and smoking.
These pork chops are bone-in, thick chops coated in a homemade BBQ spice rub, then smoked at a low temperature until tender and juicy. A simple and novel dinner alternative that is bursting with flavor!
If pork chop is on the restaurant menu, I must order it. In particular, if it is a smoked pork chop! Serve these smoked and grilled pork chops with loaded corn casserole and broccoli roasted with parmesan for a memorable supper.
Pork chops are, in my opinion, an underutilized piece of meat. They are affordable, flavorful, and can be done in several ways. These smoked chops are one of my favorite ways to utilize my smoker, as they are quite easy to prepare and incredibly enjoyable.
Ingredients You’ll Need
This recipe calls for items that are readily available at any supermarket. Various pork chops are available, including rib chops, sirloin cutlets, blade chops, thin boneless pork ribs, and thick bone-in pork ribs.
- Grilled pork chops I used thick pork chops with bones. However, this recipe works with any pork chop, whether thin or thick.
- Dry herb rub. I used a homemade rub for pork. It includes onion powder, garlic powder, paprika, brown sugar, chili powder, dry garlic powder, kosher salt, and black pepper. This homemade sweet rub is also suitable for use on poultry and hog. Nevertheless, feel free to add your preferred seasoning blend.
- Coconut oil. I used extra virgin olive oil, but canola or avocado oil may be used.
Read More: Baked Pork Chop Recipes
A few steps are required to prepare these succulent pork chops on a smoker.
- Preheat, the smoker to 250 degrees Fahrenheit.
- The pork chops are dried using paper towels. Apply olive oil to the pork chops using your hands or a pastry brush.
- Combine the ingredients for the rub in a small bowl. Coat pork chops liberally all over with a spice rub. Ensure that the pork chops’ top, bottom, and sides are covered.
- Place smoked pork chops oven on the smoker.
- Close the grill and smoke pork chops for approximately one hour until an internal temperature probe registers 145 degrees F in the thickest portion.
- After 30 minutes, I like to flip them so that each side gets grill marks and an even smoke ring.
- Take the pork chops out of the barbecue and allow them to rest for approximately 5 minutes.
- Serve pork steaks with your preferred side dishes on a serving tray. If preferred, season pork ribs with black peppercorns or kosher salt.
How To Cook Smoked Pork Chops?
So, how to cook smoked pork chops? You have selected bone-in or boneless pork chops. You’ve prepared your smoker and are ready to prepare some delicious smoked pork chops, right? Here are the measures necessary to ensure that they are flavorful and juicy.
- PREHEAT YOUR SMOKER.
- Apple, maple, or pecan wood should preheat the smoker to 225 degrees Fahrenheit (I use a Camp Chef SmokePro).
- SEASON THE CHOPS.
- Pour olive oil on all surfaces of the pork chops and season them equally with my Signature Sweet Rub.
- FIRE UP THESE PORK CHOPS!
- Place the chunks on the smoker and cook until an accurate meat thermometer registers an internal temperature of 145 degrees F. (around 60-90 minutes).
- CAMP, RELAX, AND SERVE.
- Take the pork chops from the smoker. Place on a plate and tent with aluminum foil. Rest for 5 to 10 minutes, then serve as-is or with apple or sweet barbecue sauce.
- That is all! These are ridiculously simple to prepare, making them an ideal dinner choice for hectic weeknights.
Tips For Smoked Pork Chops
- Utilize pork chops that are approximately an inch thick. Thicker pork chops will retain more moisture during smoking.
- Chops with bones will be more delicious than chops without bones.
- Remove any excess fat before smoking.
- Thin pork chops will cook more quickly than larger pork chops. Utilize a meat thermometer to determine doneness.
- Use a big baking sheet to transport the pork chops to and from the grill easily.
Bone-In vs. Boneless Pork Chops
Pork chops are a thin cut of pork that originates from the loin, which extends from the pig’s shoulder to its hip.
The sole difference between bone-in pork chops and boneless pork chops is whether or not the bone has been removed. There are modest changes in flavor, with many saying bone-in tastes richer and sweeter because of the bone and additional fat.
Blade chops, rib chops, steak chops, and center cut loin chops are available for bone-in pork chops.
I recommend utilizing rib chops or loin chops for smoking. The “typical” grocery store chop is the rib chop; however, my favorite for smoking is the center cut chop. Both will burn well and possess an abundance of flavor.
I am frequently asked whether bone-in or boneless pork chops are better for grilling or smoking. In all honesty, there is no right or incorrect response to this question; rather, it depends on individual preference.
Chops can be smoked with either bone-in or boneless cuts because the smoking process is low and slow. I always recommend trying both to choose which is your preference.
Cooking barbecue should be a pleasant adventure in flavor and personal preference, so create both and determine which one your taste buds prefer.
Bone-in can be less expensive, but boneless chops are widely available at your local grocery shop. Notably, if you do not prefer bone-in and boneless pork chops, you will wind up with a bone you will not eat.
Guide On: Pork Chops In Crockpot Recipe
How Long to Smoke Pork Chops?
A thick pork chop requires between 60 and 90 minutes to cook fully. I always advocate cooking to temperature, not time, when smoking meat.
No longer is it thought that pig must be cooked to an internal temperature of 175 degrees Fahrenheit for it to be safe to eat.
Now, pork may be cooked safely to 145 degrees Fahrenheit, the optional temperature for optimal taste and moisture. If the middle is slightly pink, but the thermometer reads 145, don’t worry! The pig is thoroughly cooked, and you may proceed.
The time required to cook your chops will vary slightly based on the type of smoker you choose, your chops’ thickness, and the grill’s temperature.
If your pork chops have not reached 145 degrees after 60 minutes, you can spray them with apple juice to prevent the exterior from becoming rubbery or leathery while they finish cooking.
Which Wood Is Best For Smoking Pork?
I prefer to smoke these pork chops with apple wood since it produces a sweet, delicate flavor that does not overshadow the meat. Additional alternatives include cherry wood, hickory wood, maple wood, and pecan wood.
What Goes With Smoked Pork Chops?
When preparing smoked pork chops, I like to serve both a starch and a vegetable. Included among my favorites are
- Bacon-Glazed Rice-A-Roni Carrots Prepared at Home Asparagus-Wrapped Baked Potato Wedges
- Sweet Potato Puree
- After trying these smoked pork chops, you’ll never want to cook using any other manner again!
Pro Tip: These smoked pork chops are the ideal weeknight meal because they need no preparation and effort. They are smokey, succulent, and extraordinarily tender. Smoke and a good sweet rub are all you need to enjoy the tastiest smoked chops of your life.
Frequently Asked Questions
1. What temperature do you cook pork chops on a smoker?
Preheat the smoker to 225 degrees F. Using clean paper towels, dry the pork chops.
2. What goes well with smoked pork chops?
The traditional accompaniment for pork chops is mashed potatoes.
3. How do you cook pork chops on a pellet grill?
Preheat your pellet grill to 225 degrees Fahrenheit.