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These Smoked Pork Chops are about to be your new favorite barbecue recipe! I start with a sweet and smoky dry spice rub to infuse the pork with the best flavor before smoking. I love how simple it is to smoke pork chops on your grill, and I love how they taste even more!
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This recipe will take your typical grilled pork chops up a notch! Juicy, spice-rubbed pork chops are smoked to infuse them with so much flavor. You’re gonna love them!
I’ve used my favorite BBQ rub, but feel free to use yours. Or, change up the flavor of these smoked pork chops by using a different seasoning, such as pork chop seasoning, rich herby Creole seasoning, a savory and spicy blackened seasoning, or opt for a more mild flavoring and use an Italian seasoning or herbs de Provence.
Smoked Pork Chops Recipe
Equipment
- Smoker OR
- Grill AND
- Smoker Box
Ingredients
- 4 thick-cut boneless pork chops
- olive oil
For the Rub
- 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
Instructions
- Preheat your smoker or BBQ to 225°F. Add wood chips to the coals or fit your BBQ with a smoking box.
- In a small bowl, stir together all the 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
- Pat the pork chops dry. Drizzle with olive oil and liberally season. Flip and repeat on the second side.4 thick-cut boneless pork chops, olive oil
- Place the smoker on your grill and smoke for 2-2½ hours, or until the pork reaches 145°F.
- Remove from the grill, tent with foil, and let rest for 10 minutes before serving.
Becky’s Tips
- You want your pork chops to be at least 1″ thick, preferably 1½” to get a good smoke flavor before the pork overcooks.
- You can use a BBQ smoker box to convert your grill into a smoker.
- Use a mild wood, like apple, cherry, hickory, maple, or pecan.
- If you’d like a crispy sear on your pork chops, you can sear them in a hot cast iron pan after smoking them. This is called reverse searing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Smoked Pork Chops Step by Step
Preheat smoker: Preheat your smoker or BBQ to 225°F. Add wood chips to the coals or fit your BBQ with a smoking box.
Make rub: In a small bowl, stir together 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, and ½ tsp ground black pepper.
Coat the pork chops: Pat the pork chops dry. Drizzle with olive oil and liberally season. Flip and repeat on the second side.
Smoke: Place smoker on your grill and smoke for 2-2½ hours, or until the pork reaches 145°F.
Remove from the grill, tent with foil, and let rest for 10 minutes before serving.
Serve: Serve and enjoy.
How to Store
Store smoked pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in a baking pan with a bit of chicken or vegetable broth in a 350°F oven for 20-30 minutes, or until heated through.
Freeze smoked pork chops in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love to serve these smoked pork chops with classic sides, like stovetop mac and cheese and baked beans. If I’ve some time, I’ll add a side of homemade applesauce, or make honey glazed carrots to add some color to our plate.
