Dry. Chalky. Boring. Tasteless.
I have eaten some BAD pork chops in my day. I have cooked some BAD pork chops in my day. So have you. So has your dad. (Oh c’mon, let’s all just be honest, ok?) They’re easy to dry out, difficult to get just right. So let’s work on that, ok? Because man, when they’re good, they are SO good. Are you ready? Let’s knock this out of the park.
I swear, that’s all you’re going to need. That, and some smoke.
First, let’s get some moisture in these suckers. You can use a Pork Brine, or just some cheap Italian Dressing. Let the chops marinate for at least 30 minutes, or prepare in the morning or night before.
Remove from Brine/Marinade and place on a tray. Pat dry if using Brine. Dust both sides with All Purpose Rub or your favorite Pork Rub. Sprinkle a bit of dark brown sugar on the exposed side for sugary glaze if you like. I like.
Set up your grill for indirect cooking and get some wood. While you’re doing that, go ahead and pour yourself a glass of something cold and refreshing.
Place the pork chops far away from the heat. Throw a log or handful of chips on your coals and close that lid. You’ll want to smoke these at 225-250 for 1.5 – 2 hours. If you want to achieve a good smoke ring, make sure smoke is billowing the entire time. Remember you’ll need to add coals after probably an hour or so to keep your temp above 225.
When they are somewhat firm (internal temp of at least 160), they are done. Your pork chops should NOT be hard. If they are, you’ve overcooked them. I will actually stop smoking them a little early and sear them above direct heat for a couple of minutes. Seals the juices and I like grill marks.
Juicy. Tasty. Flavorful. Delicious.
Now THAT is how you should describe pork chops.