Smoked Pork Chops

Name: Smoked Pork Chops
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs pork chops (bone-in, thick-cut (about 2.5 cm / 1 inch)); 1 tbsp brown sugar (packed); 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 2 pinch black pepper; 0.5 tsp salt; 1 tbsp olive oil (for brushing)

RATING

4.4/5(158)

TASTE SCORE

9/10

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.

PREP

15m

COOK

70m

SERVES

100 G

458 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcspork chops · bone-in, thick-cut (about 2.5 cm / 1 inch)1 tbspbrown sugar · packed1 tspsmoked paprika1 tspgarlic powder1 tsponion powder2 pinchblack pepper½ tspsalt1 tbspolive oil · for brushing

NUTRITION · PER SERVING

458

CALORIES · 100 G

Protein44g · 38%

Carbs5g · 4%

Fat29g · 57%

Fiber0g

Sugar4g

Saturated fat11g

Cholesterol107mg

Sodium392mg

Potassium585mg

Phosphorus332mg

How we calculate →

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the pork chops completely dry before applying the rub to ensure the bark adheres properly.
2
Let seasoned chops rest at room temperature for 20–30 minutes for even smoking.
3
Use only thin, blue smoke — thick white smoke makes the meat taste bitter.
4
Flip the chops halfway through smoking to promote even doneness and color.
5
Resist opening the smoker lid; each peek adds 10–15 minutes to the cook time.
6
Sear over direct heat just until 63°C/145°F — the sugar in the rub burns quickly.
7
Rest the chops for 5 minutes under foil so juices redistribute and meat stays moist.