Smoked Pork Chops
Thick-cut pork chops coated in a simple dry rub, then slow-smoked over wood until incredibly tender and juicy. A kiss of sweet smoke and a perfectly seared crust make these chops a backyard barbecue favorite that tastes like summer on a plate.
For 4 servings
- prep · ~3 min
Prepare the dry rub.
1.In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.2.Mix well with a fork, breaking up any lumps of brown sugar.TIPPat the pork chops completely dry with paper towels — this helps the rub stick and forms a better bark. - prep · ~5 min
Season the pork chops.
1.Pat the pork chops dry with paper towels.2.Brush both sides lightly with olive oil to help the rub adhere.3.Sprinkle the dry rub generously over all sides of each chop and pat it in gently.TIPLet the seasoned chops sit at room temperature for 20–30 minutes while the smoker warms up — cold meat smokes unevenly. - prep · ~15 min
Fire up the smoker.
1.Set your smoker or grill for indirect heat at 110°C (225°F).2.Add the soaked wood chunks or chips onto the hot coals or into the smoker box.3.Wait until the smoke runs thin and blue — thick white smoke creates a bitter taste.TIPBlue smoke is clean smoke. If it looks thick and white, let the fire settle another 5–10 minutes before adding the meat. - grill · ~60 min
Smoke the pork chops low and slow.
1.Place the seasoned pork chops on the smoker grate away from direct heat.2.Close the lid and smoke until the internal temperature reaches 57°C (135°F), about 50–60 minutes.3.Flip the chops once halfway through for even exposure.TIPResist the urge to open the lid — every peek adds 10–15 minutes to the cook time. - grill · ~6 min
Sear for a crispy crust.
1.Move the chops directly over the hot coals or increase heat to high.2.Sear each side for 2–3 minutes until deeply browned and internal temperature reaches 63°C (145°F).3.Watch closely — the sugar in the rub can burn quickly over high heat.TIPAn instant-read thermometer is non-negotiable here. Pulling chops at exactly 63°C keeps them juicy and safe. - rest · ~5 min
Rest the chops before slicing.
1.Transfer the chops to a cutting board, tent loosely with foil.2.Let them rest for 5 minutes — this redistributes the juices throughout the meat.3.Slice against the grain if removing from the bone, or serve whole on the bone.TIPDon't skip the rest. Cutting straight in spills all the juices and leaves you with dry meat.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the pork chops completely dry before applying the rub to ensure the bark adheres properly.
- 2Let seasoned chops rest at room temperature for 20–30 minutes for even smoking.
- 3Use only thin, blue smoke — thick white smoke makes the meat taste bitter.
- 4Flip the chops halfway through smoking to promote even doneness and color.
- 5Resist opening the smoker lid; each peek adds 10–15 minutes to the cook time.
- 6Sear over direct heat just until 63°C/145°F — the sugar in the rub burns quickly.
- 7Rest the chops for 5 minutes under foil so juices redistribute and meat stays moist.
Adapt it for your goals.
Spicy Chipotle
Add 1 tsp chipotle powder and 1/2 tsp cayenne to the rub for a smoky heat that cuts through the sweetness — perfect for those who like a kick.
Herb & GarlicHerb & Garlic
Mix 1 tbsp dried thyme or rosemary into the rub for an earthy, aromatic twist that pairs beautifully with the smoke.
Maple GlazedMaple-Glazed
Brush the chops with pure maple syrup during the last 10 minutes of smoking for an extra layer of sweetness and a glossy, sticky finish.
No Sugar KetoNo-Sugar Keto
Replace brown sugar with a keto-friendly sweetener like allulose or monk fruit — keeps the crust and flavor while reducing carbs.
Coffee RubbedCoffee-Rubbed
Swap 1 tsp of brown sugar for finely ground coffee — adds a deep, rustic bitterness that complements pork and smoke.
Why this is on our healthy list.
High-Quality Protein
Pork chops are an excellent source of complete protein, supporting muscle repair and satiety.
Rich in B Vitamins
Pork provides B6 and B12, important for energy metabolism and red blood cell formation.
Low-Carb Friendly
With minimal sugar in the rub, this dish fits low-carb and keto diets when the sweetener is adjusted.
Source of Zinc and Selenium
These minerals in pork support immune function and thyroid health.
Antioxidants from Spices
Smoked paprika, garlic, and onion powder add antioxidant compounds that may reduce inflammation.
Frequently asked questions
Smoke until 57°C (135°F), then sear to a final internal temperature of 63°C (145°F) for safe, juicy chops.
