I think this is my new favorite BBQ recipe. We tried smoked pork chops awhile back from a good butcher and ever since we’ve wanted to try making them. While it does take some time, most of it is hands off and easy. By brining the chops overnight they’ll stay very moist, even after cooking for over 3 1/2 hours. You could skip the rub part but it adds great flavor. I make my own BBQ seasoning and I’m sharing that with you today. I found myself reaching for the same blend of spices when making BBQ so I finally started mixing up a bigger batch of it and keep a jar on hand.
You could make these even a few days ahead of time, then throw on the grill or even in a skillet when ready to serve. They are smoky and sweet and the perfect thing for the trickle of summer left!
Smoked Pork Chops
6 pork chops (You could really use any kind, just bone in and 3/4 to 1 inch thick)
Apple wood for smoking
Brine:
8 cups water
1 cup brown sugar
1/2 cup kosher salt
6 cloves garlic, crushed
2 bay leaves
1 T black peppercorns
Rub:
1 cup brown sugar
1/4 cup Smoky BBQ Seasoning*
Make the brine: In a medium pot, heat 4 cups of the water with the sugar and salt to a simmer to dissolve the sugar. Remove from the heat and add the garlic, bay, and peppercorns, along with 4 cups ice water. Make sure it is cold before adding the pork chops. (I use a plastic container from a restaurant supply store for brining, but even a bowl will work. Preferably taller, not too shallow, since you want to submerge the chops.)
Use a plate to weigh down the pork chops to completely submerge them. Cover and put in the fridge to brine overnight.
In the morning, remove the chops from the brine and lightly rinse with cold water to remove excess salt. Blot dry with paper towels and place the chops on a wire rack over a baking sheet. Place in the fridge for at least a few hours to dry. This develops the pellicle, that tacky outer feeling that allows the smoke to adhere better.
Mix together the rub ingredients and rub on both sides of the chops. 30 minutes before you are ready to smoke soak the wood in water.
Hot smoke for 3 1/2 to 4 hours, or until internal temperature is 160 degrees.
*Smoky BBQ Seasoning
1/4 cup smoked paprika
2 T brown sugar, optional
2 T garlic
2 T toasted onion powder
2 T kosher salt
2 tsp black pepper
1 tsp chili powder (add more for a spicier seasoning)
Ingredients
- 6 pork chops (You could really use any kind, just bone in and 3/4 to 1 inch thick)
- Apple wood for smoking
Brine:
- 8 cups water
- 1 cup brown sugar
- 1/2 cup kosher salt
- 6 cloves garlic, crushed
- 2 bay leaves
- 1 T black peppercorns
Rub:
- 1 cup brown sugar
- 1/4 cup Smoky BBQ Seasoning
Smoky BBQ Seasoning
- 1/4 cup smoked paprika
- 2 T brown sugar, optional
- 2 T garlic
- 2 T toasted onion powder
- 2 T kosher salt
- 2 tsp black pepper
- 1 tsp chili powder (add more for a spicier seasoning)
Instructions
- Make the brine: In a medium pot, heat 4 cups of the water with the sugar and salt to a simmer to dissolve the sugar. Remove from the heat and add the garlic, bay, and peppercorns, along with 4 cups ice water. Make sure it is cold before adding the pork chops. (I use a plastic container from a restaurant supply store for brining, but even a bowl will work. Preferably taller, not too shallow, since you want to submerge the chops.)
- Use a plate to weigh down the pork chops to completely submerge them. Cover and put in the fridge to brine overnight.
- In the morning, remove the chops from the brine and lightly rinse with cold water to remove excess salt. Blot dry with paper towels and place the chops on a wire rack over a baking sheet. Place in the fridge for at least a few hours to dry. This develops the pellicle, that tacky outer feeling that allows the smoke to adhere better.
- Mix together the rub ingredients and rub on both sides of the chops. 30 minutes before you are ready to smoke soak the wood in water.
- Hot smoke for 3 1/2 to 4 hours, or until internal temperature is 160 degrees.
