Description
This Smoked Pork Chops recipe delivers tender, flavorful pork chops infused with a smoky aroma and a perfectly balanced spice rub. Slow-smoked at a low temperature, these chops develop a mouthwatering crust while staying juicy and tender inside, ideal for a comforting and savory meal.
Ingredients
Scale
Meat
- 4 thick-cut boneless pork chops
Rub Ingredients
- ¼ cup brown sugar
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp ground mustard
- 1 tsp kosher salt
- ½ tsp ground black pepper
Other
- Olive oil, for drizzling
Instructions
- Preheat the smoker: Preheat your smoker or BBQ to 225°F. Add wood chips to the coals or fit your BBQ with a smoking box to prepare for smoking.
- Prepare the spice rub: In a small bowl, thoroughly stir together the brown sugar, chili powder, smoked paprika, garlic powder, onion powder, ground mustard, kosher salt, and ground black pepper to create the seasoning blend.
- Season the pork chops: Pat the pork chops dry with paper towels. Drizzle both sides with olive oil, then generously coat each side with the prepared rub, pressing lightly so it adheres well.
- Smoke the pork chops: Place the pork chops on the smoker or BBQ grates. Smoke at 225°F for 2 to 2½ hours, or until the internal temperature of the pork chops reaches 145°F, ensuring they are cooked through yet juicy.
- Rest before serving: Remove the pork chops from the smoker and tent them loosely with aluminum foil. Let them rest for 10 minutes to redistribute the juices before serving.
Notes
- Use a meat thermometer to accurately monitor the internal temperature for perfectly cooked pork chops.
- Choose wood chips like apple, hickory, or cherry for different smoke flavor profiles.
- Allowing the pork chops to rest helps maintain juiciness and tenderness.
- For crispier edges, you can briefly sear the pork chops on a hot skillet after smoking.
