Easy Smoked Pork Chops

1. Great Meat
2. Great Spices
3. Great Tools (smoker, grill, tongs, thermometers, etc...)
4. Heat Control
5. Timing
6. Smoke

Please visit "The 6 Secrets" page, for competitor level barbecue tips!

Let's Start With Great Meat...

To allow the smoke to penetrate properly, you want double thick (2") pork chops for this smoked pork chop recipe. The "low and slow" method of barbecue ensures juicy, tender, smoked meat.

If there are no packages of these wonderful chops at your market, ask the butcher to cut some for you. If you can get the blade chops, all the better, but loin chops are great also. We do both!

Use a Rub!

Our smoked pork chop recipe calls for a great seasoned sugar/salt based rub to ensure maximum flavor and moisture. You can use your own, or try our favorite.

Let's barbecue!

Patience  The real secret to succulent smoked pork chops is the Low and slow method of barbecue. About an hour for this recipe.

Gas/charcoal grill  A gas grill, with at least two burners, is needed for indirect cooking. A kettle or rectangular charcoal grill will require that you place the coals off to one side. Be certain you have plenty of gas, or charcoal, for the duration!

Hardwood chunks/chips  Use only hardwood for any smoking. For this smoked pork chop recipe, we prefer hickory. A lighter smoke from fruit woods, or 1/3 hickory and 2/3 apple or pear wood, is also great.

Smoker box, or pouch  Make an envelope/pouch from heavy-duty aluminum foil. Just take a piece of foil (about 15 x 12 inches)and put a couple of cups of pre-soaked (in hot water for about 15 minutes) chips on the foil; fold into a flat envelope/pouch shape, and poke a bunch of holes in the top to release the smoke.

Tongs  Long and strong is the secret.

Oven/Grill thermometer  This tool is the only way you will really know what's going on inside the grill!

Instant-Read probe type thermometer  To ensure the meat has reached the ideal temperature of 145°F/63°C.

Chimney Starter  For the charcoal grill folks, this is the best way to start, and maintain, the coals. If you've never used one of these ingenious tools, you're going to love the experience!

Please look at our Dry Rub Secrets for more on rub preparation.

You can adjust the recipe (as the "pros" do) to make it "yours".

Mix together thoroughly the following:

• 1/4 cup brown sugar
• 1/4 cup Paprika
• 2 tblsp coarse Salt (sea or kosher)
• 2 tblsp Black Pepper
• 1 tblsp Cayenne Pepper
• 4 tsp Cumin
• 2 tsp dry mustard
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 2 tsp Thyme Powder
• 2 tsp Sage
• 2 tsp Coriander Powder

NOTE: Pork should be always kept in the refrigerator (below 40°F/4.4°C) prior to preparation.

• Rub the mixture on the pork chops liberally.

• Wrap meat in plastic wrap, or a covered glass/plastic container, and place in the refrigerator for 2-48 hours. The longer the better!

• For the gas grill folks, fire-up all burners, and get the temperature to hold around 275°F/135°C. We found it to be imperative that a good oven thermometer, placed on the meat side of the cooking grill, is used to ensure that the cooking temperature is true. Note that the lid thermometer will indicate a higher temperature, and that number should be used only as a reference.

• Place the chip pouch over one burner (far left or right) and shut down the other burner(s). Close the grill and let the smoke get started. This will be the last time, during the cooking cycle, you will have anything to do with the smoke.

NOTE: Charcoal grill folks, if you use a charcoal lighter fluid, allow the coals to burn to a grey ash coating. There are several good "fire-starters" on the market that will not taint the meat, or impart potentially dangerous chemicals to the food.

• For the charcoal grill, Use about 100 briquettes (6 lbs./2.7kg.) and fire-up the charcoal...we like the chimney charcoal starter because it's the quickest and easiest way to start the coals. If you use the pyramid method of starting the coals, bank them on one side of the grill.

• Smoked pork chops on a charcoal grill require you control the temperature with the bottom/side vents on your grill. Open the vent for more oxygen (heat). Adjust the top vent half open.

• Place the chip pouch over the coals, close the lid and allow the smoke to start.

NOTE: Always use tongs! Never use that forked, sharp, pokey-thing that seems to come with all backyard barbecue tool sets. It will pierce the meat, and allow the juices to run out.

• Place the meat on the grill, bone side toward the fire, opposite side of the fire. When cooking pork chops, never let the meat overlap the fire. You cannot undo crispy or burnt chops! Close the lid and...

• Resist peeking! You're loosing precious heat and smoke. Open the lid only far enough to do the job.

• Gas grill: Use your oven thermometer to maintain the temperature at 275°F/135°C.

• Check the pork with your instant read thermometer at the thickest part, looking for 145°F/63°C.

• When temperature is "right there", move the chops over the fire, lid open, and let them brown-up (about 2 minutes each side).

Lets eat!

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