Smoked Pork Chops
Updated on December 1, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
Take your pork chop recipe to the next level with smoking. Learn how to smoke bone-in pork chops with a flavorful dry rub for a delicious meal
My wife recently bought some bone-in pork chops so instead of making them the usual way, I decided to smoke them for about an hour.
For this pork chop recipe, I decided to use some dry rub and let them sit in the fridge for a couple of hours to enhance the flavor of the smoked pork chops.
The cook time will vary depending on several factors like ambient temperature, but the thickness of the chops will also come into play. The thicker the chop the longer they will need to smoke to become perfectly smoked pork chops.
That is why a good digital thermometer is a must-have when smoking meat. You always cook to internal temperature, not time. In this case, you are looking for an internal temperature of about 145°F to ensure your smoked pork chops are perfectly cooked.
The use of the dry rub I include on the recipe card is totally optional. At a minimum, you should season your chops with some salt, pepper and garlic powder.
Serving Suggestions
Serve these delicious chops with your favorite sides like Baked Beans, Vegetables, Mashed Potatoes, Mac & Cheese or even some Homemade Applesauce.
How to use Dry Rub
Liberally apply the dry rub all over the meat. Make sure you take the proper precautions to not cross-contaminate! I suggest you use one hand to apply the dry rub and the other to rub the dry rub into the meat to prepare your pork chops.
I often get asked about the cool trays I use when grilling. They are from Cuisinart and come in a pack of two – one red and one black. The idea is to use the red one for the raw meat and the black one for when the meat is cooked. This prevents cross-contamination. Here’s a link to the Grill Trays I use.
Equipment Needed
Using the right equipment can make a big difference. Here are my favorite tools for this recipe. As an Amazon Associate, I earn a small commission on qualifying purchases to keep these recipes free.
Gather your Ingredients
You will need the following ingredients to make this smoked pork chops recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
Dry Rub – this will help enhance the flavor of the pork chops. You can also tweak the quantities to your liking
Pork Chops – you can either use bone-in or boneless pork chops for this recipe
How to Make Smoked Pork Chops
- In a small bowl, mix the brown sugar and all of the seasonings together until smooth to create a seasoning blend for your pork chops.
- Coat the pork chops on all sides with the dry rub. Place the chops on a plate, cover with cling wrap and refrigerate for 2 to 3 hours.
- Preheat the smoker to 225ºF to prepare for smoking the pork chops.
- Cook the pork chops to an internal temperature of 145ºF, about 45-50 minutes depending on the thickness of the chops to achieve perfect smoked pork chops.
Printable Recipe Card
Smoked Pork Chops
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Ingredients
- 1 Tbsp Brown Sugar, packed
- 1 Tbsp Paprika
- 2 Tbsp Garlic Powder
- ½ Tbsp Chili Powder
- ½ Tsp Ground Dry Mustard
- ½ Tsp Old Bay Seasoning
- ½ Tsp Onion Powder
- ½ Tbsp Salt
- ½ Tsp Ground Black Pepper
- 4 Pork Chops
Instructions
- In a small bowl, mix the brown sugar and all of the seasonings together until smooth.
- Coat the pork chops on all sides with the dry rub. Place the chops on a plate, cover with cling wrap and refrigerate for 2 to 3 hours.
- Preheat the smoker to 225ºF.
- Cook the pork chops to an internal temperature of 145ºF, about 45-50 minutes depending on the thickness of the chops.
Equipment Needed
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Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.