Use too many spices and you drown out that natural flavor profile. This is for two reasons – first, pork is rather delicately flavored. When I smoke pork chops I always prefer using a mild and simple rub. Not only do the pork chops cook faster, they cook more evenly too. This allows the meat to get closer to room temperature. Taking Out the Chops Ahead of TimeĪlways take your pork chops out of the refrigerator about 20 minutes before you smoke them. The bone also adds flavor and helps you get the best smoked pork chops.
For one thing, these are less likely to dry out when you cook pork chops. The other thing that I would suggest is to use bone in pork chops instead of boneless pork ones. Also, keep a closer watch on these pork chops to ensure that they don’t overcook. If you do want to choose a thinner pork chop I would advise you to lower the smoking temperature. This will ensure that you end up with juicy and tender smoked pork chops.Īs I mentioned, the pork chop can dry out if you aren’t careful. The first is that you choose thick cut pork chops that are at least 1.5 inches in thickness. There are two main criteria you need to focus on when choosing pork chops for this recipe.
What Pork Chops Should You Use for Smoked Chops? The smoked pork chops rest for at least 5 minutes before serving. Take them out of the grill and place pork chops on a cutting board. If you want to take carryover cooking into consideration you can take the pork chops out of the grill when the internal temp is at 140 degrees F. Smoke pork chops until the internal temperature reaches 145 degrees F. Place the seasoned chops on a pellet grill grate and close the lid. Sprinkle the dry rub onto each side of the pork chops. Mix the ingredients of the dry rub together in a small bowl. Preheat your pellet smoker grill to 225 degrees F. Take the pork chops out 20 minutes before smoking. Then, place in the refrigerator and let the pork chops sit for 45 minutes or until the surface of the chops are dry to touch. Repeat until the entire cut is completely covered. Then, raise your hand several inches above the pork chops and sprinkle over the meat. For one thing, it is far less fussy, easy to do, and takes a lot less time to take.įor this method, simply take a pinch of kosher salt in between three fingers. I know that a lot of people like wet brining their chops but personally I prefer a dry brine. As such, they are prone to drying out in your grill or smoker. This is because chops tend to be a rather lean cut. You don’t have to brine your pork chops before you smoke them but I would suggest that you do. I finally have a version that I would like to share with all of you! Why You Should Brine Your Pork Chops? I learned this great recipe from one of my aunts and have been tweaking it for as long as I can remember. I love smoking pork chops on pellet grill – you can’t beat the flavor or the texture.
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