Smoked Pork Chops
Thick-cut pork chops seasoned with a sweet and smoky dry rub, then slow-smoked to tender, juicy perfection. A classic Southern barbecue favorite that's surprisingly easy to make at home.
For 4 servings
5 steps. 90 minutes total.
- 1
Step 1
- a.Prepare the Dry Rub
- b.In a small bowl, combine the packed brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- c.Mix thoroughly with a fork or whisk until all the spices are evenly distributed and no clumps of sugar remain.
- 2
Step 2
- a.Season the Pork Chops
- b.Pat the pork chops completely dry on all sides with paper towels. This helps the rub adhere and promotes a better crust.
- c.Lightly coat each pork chop with olive oil.
- d.Generously apply the dry rub to all surfaces of the pork chops, including the sides. Gently press the rub into the meat to ensure it sticks.
- e.Let the seasoned chops sit at room temperature for about 15-20 minutes while you prepare the smoker.
- 3
Step 3
- a.Prepare the Smoker
- b.Preheat your smoker or grill for indirect cooking to a stable temperature of 225°F (107°C).
- c.Add your choice of wood chips or chunks (such as apple, cherry, or hickory) according to your smoker's instructions to generate a consistent, light smoke.
- 4
Step 4
- a.Smoke the Pork Chops
- b.Place the pork chops directly on the smoker grates, ensuring there is space between them for smoke to circulate.
- c.Close the lid and smoke for approximately 60 to 90 minutes.
- d.The chops are ready when a digital meat thermometer inserted into the thickest part of the meat (without touching the bone) reads 145°F (63°C).
- 5
Step 5
- a.Rest and Serve
- b.Carefully remove the pork chops from the smoker and transfer them to a clean cutting board or platter.
- c.Tent the chops loosely with aluminum foil and let them rest for 10 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful chop.
- d.Serve whole and enjoy the smoky flavor.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a meat thermometer for perfect results. The target internal temperature of 145°F (63°C) is key for juicy, safe-to-eat pork.
- 2Thick-cut, bone-in pork chops (1.5 to 2 inches) are highly recommended as they are more forgiving and less likely to dry out during the smoking process.
- 3Don't skip the resting period. It's the most important step for ensuring the juices stay in the meat, not on your cutting board.
- 4For a beautiful crust, try a 'reverse sear'. After smoking to about 135°F, sear the chops on a hot grill or cast-iron skillet for 60-90 seconds per side until they reach 145°F.
- 5Experiment with different wood chips. Apple or cherry wood provides a milder, sweeter smoke that pairs beautifully with pork. Hickory offers a stronger, more classic bacon-like flavor.
Adapt it for your goals.
Spicier Rub
Increase the cayenne pepper to 1 teaspoon or add 1 teaspoon of chipotle powder for a smokier heat.
Herbaceous RubHerbaceous Rub
Add 1 tablespoon of dried thyme or 2 teaspoons of dried rosemary to the rub for an earthy, aromatic flavor.
Sweet & Tangy GlazeSweet & Tangy Glaze
In the last 15 minutes of smoking, brush the pork chops with your favorite BBQ sauce or a mixture of maple syrup and Dijon mustard.
Brined Pork ChopsBrined Pork Chops
For extra juicy results, brine the pork chops for 2-4 hours before seasoning. A simple brine is 4 cups of water, 1/4 cup of salt, and 1/4 cup of brown sugar.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a high-quality protein source, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting immune function, and maintaining overall body health.
Rich in B Vitamins
Pork chops are packed with B vitamins, particularly thiamine (B1), niacin (B3), and vitamin B6. These vitamins are crucial for converting food into energy, supporting brain function, and maintaining a healthy nervous system.
Provides Key Minerals
This dish is a good source of essential minerals like selenium, which acts as a powerful antioxidant, and zinc, which is vital for a healthy immune system and cell growth.
Frequently asked questions
A single serving of this smoked pork chop, which is one thick-cut chop, contains approximately 600-650 calories. The exact number can vary based on the size and fat content of the pork chop.