Smoked Pork Chops

by Kevin H. on April 10, 2012 · 2 comments

Smoked Pork Chops Recipe

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.

All you need is: A Package of Pork Chops, All Purpose Rub, Dark Brown Sugar, Pork Brine or Italian Dressing.

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.

Smoked Pork Chops RecipeSet 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.

Smoked Pork Chops Recipe

Juicy.  Tasty.  Flavorful.  Delicious.

Now THAT is how you should describe pork chops.

Smoked Pork Chops

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Smoked Pork Chops

Ingredients

  • Package of Pork Chops
  • All Purpose Rub
  • Dark Brown Sugar
  • Pork Brine or Italian Dressing

Instructions

  1. Use a Pork Brine, or some cheap Italian Dressing. Let the chops marinate for at least 30 minutes, or several hours.
  2. Remove from Brine/Marinade and place on a tray. Pat dry.
  3. Dust both sides with All Purpose Rub. Sprinkle a bit of dark brown sugar on the exposed side for sugary glaze if you like.
  4. Set up your grill for indirect cooking and throw on some fruit wood.
  5. Place the pork chops far away from the heat. 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.
  6. You'll need to add coals after probably an hour or so to keep your temp above 225.
  7. When they are somewhat firm (internal temp of at least 160), they are done. Your pork chops should NOT be hard. I stop smoking them a little early and sear them above direct heat for a couple minutes. Seals the juices and I like grill marks.
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{ 2 comments… read them below or add one }

Brad May 31, 2014 at 5:16 pm

I noticed you said internal temp of 160. Does it need to be that high? I usually do my pork to 145. Just wanted to check, I’ve had great success with all your other recipes that I’ve tried. Thanks, Brad.

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Kevin June 5, 2014 at 8:25 pm

Brad – I have to be careful what temps I recommend on this site. 160 is safe, but I’m like you, I tend to pull them around 150 or so. As long as you’re ok with it – keep doing it!

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