Have you smelt pork chops cooking on a BBQ, only to be served something that resembles the sole of a shoe when trying to chew it?
Following this method, you are guaranteed to get the most succulent smoked pork chops, each and every time.
I’ll also show you how to make a super tasty slaw that will have you craving more with each mouthful, and a yummy apple sauce.
Click to jump straight to each topic
- How to smoke juicy pork chops
- General tips for smoked pork chops
- How long does it take to smoke pork chops?
- How to tell when pork chops are cooked?
- Prepping the pork chops for the smoker
- The best method for bbq pork chops
- What is the best wood for smoking pork?
- Smoking the chops
- Apple and Beets Slaw
- Apple Sauce – it’s addictive
- Serving suggestions
- Smoked Pork Chops with Apple Sauce and Apple & Beets Slaw
How to smoke juicy pork chops
For best results, you want to get center cut rib chops with the skin removed, around 1 and ½ inches thick.
Since we are going to be dry brining and then reverse searing these chops, thin chops just won’t work.
Plus who isn’t happy to get more meat on their plate.
You also want to use bone-in chops for this recipe. While the bone might not actually add that much extra flavor, I find it helps protect the meat and prevents it from drying out.
If you’re not sure just ask your butcher for thick bone-in chops. I say this in most of my recipes because it is true. Get to know your local butcher and you’ll be surprised at how much they are willing to source exactly what you want and need for your cooks.
And if you can’t find anything good locally, you can get these these thick cut pork chops from Crowd Cow delivered.
Items that will help you cook these are:
- Kettle Grill that you can set up dual cooking zones (I’m using a 22” Weber Kettle)
- Lump Charcoal or High Heat briquettes (I’m using Briquettes)
- Kosher salt
- Wire rack and tray
- An instant read thermometer (I’m using a M4 Thermapen)
- Cast iron grates such as Grill Grates (if you want nice looking grill marks)
- Chopping board
- Boning or trimming knife
Want to watch the video version of this recipe? Check out the YouTube video below.
General tips for smoked pork chops
- I like to smoke the chops first, and then finish with a sear (AKA reverse sear). This gives you more control over the temperature and helps guarantee perfectly cooked chops.
- Try and avoid using thin or boneless chops as they can dry out using this cooking method.
- For this recipe, I keep the flavor simple with salt and pepper, but you can easily use a barbecue rub to amp up the flavor.
How long does it take to smoke pork chops?
Depending on how hot your smoker is it will take around 45 minutes to get your pork chops up to 120°F. Allow a total time of an hour including the sear and a quick rest
How to tell when pork chops are cooked?
We are aiming for an internal temperature of 145°F. For best results use a meat thermometer to check the internal temperature. If you don’t have one, you have looking for slightly pink meat in the middle.
Prepping the pork chops for the smoker
With the chops laid out on a chopping board, we just need to trim off any excess outer fat. It won’t all render down and it is the meat that we want to taste.
Now place the chops on a wire rack on a drip tray. We want to give these a sprinkle of kosher salt and place them in the fridge. You can dry brine for an hour or even up to 2 days.
For this recipe I brined these in the morning and cooked them later that day, for an 8 hour brine.
What is the point of salting or dry brining the pork you ask?
Since pork is such lean meat, the salt brine helps retain moisture during the cooking process. It also acts as a tenderizer, as the salt dissolves and is drawn into the pork flesh, it breaks down the muscle proteins.
If there is any visible salt left on the flesh when you are going to cook them, using the back of a butter knife to scrape off any excess.
The most notable difference in dry brining when searing the pork chops, is that you will get a much better outer crust and we all know crust equals flavor. You cannot tell me you want less flavor.
The best method for bbq pork chops
There are so many cooks that can benefit from using a two zone cooking area. It is so versatile as you have a cooler zone for either slowly raising the meats to the required internal temperature and then a hotter zone for searing meat.
I’ll be reverse searing these pork chops and this is the very reason we need a thicker cut chop. Thinner chops have a tendency to dry out using this method, mainly because the meat is so lean with little to no intramuscular fat.
I’m using a 22”
What is the best wood for smoking pork?
For this cook I’ll be using a chunk of apple smoking wood to give a nice smoky flavor to the pork. Depending on the type of smoker you are using you can use wood pellets or chips as well.
Pork works well with just about any smoke wood, especially any fruitwood so don’t worry if you don’t have apple wood lying around.
It’s just another way of adding depth of flavor to your cook.
Place the chunk of apple wood on the cooking rack just above the lit briquettes.
Smoking the chops
Once you have added the charcoal and smoke wood, place the lid back on with the lid vent directly over the cooler zone (the opposite side the briquettes are) and open all the vents. This will help draw the heat over the entire grill.
Place the seasoned chops on the cooler zone and put the lid back on, remember to keep the lid vent directly over the meat, this will help draw the heat directly over the chops.
The foil package is for the apple sauce I’m making, if you want to make that to there are steps further down the page.
I like to keep an eye on the internal temp of the pork chops. Once they hit an internal temp of 110°F, I light another ½ chimney of briquettes.
Then when the chops have reached an internal temp of 120°F, we can take the chops off the heat and rest under some loose foil with a lot of butter.
I’ll then put the other half chimney of lit briquettes in the kettle.
I’m using a set of GrillGrates to get extra good grill marks on the chops. The Grates can fit over the top of any grill and give you an extra hot temp for searing.
You definitely don’t have to use them though. After adding the extra charcoal allow 5 minutes to get to temp; we are aiming for 600°F.
Once the Grill Grates are at temp, then we can start to grill our chops directly over the heat source with no flare ups.
I tend to put the chops down and time them at 1 minutes and 30 seconds, then rotate them nearly 45 degrees to get a diamond shape sear mark.
I’ll tend to put the lid back on while each sear section happens in the cook and clean the Grill Grates between each turn. This is purely for appearance, so up to you if you bother with that.
Our target temp for the pork chops is 145°F internal.
If after grill both sides of the chops, they are under 145°F, just place them back in the cooler cooking zone until they are.
Apple and Beets Slaw
This apple coleslaw recipe is great for a side dish and for adding into burgers. My friends and family request it all the time as it’s super tasty and really crisp and fresh.
Start by peeling and coarsely grating the beets and place them into a large bowl.
Then cut the apples into matchsticks, and cut the sticks in half. You can peel the apples first but I actually prefer the texture the skin adds into the slaw.
Finely slice up the cabbage and add to the bowl as well. Followed by the parsley.
Now that all the chopped ingredients are ready, it’s time to add the rest of the ingredients. With all of the other ingredients measured out, add them all into the bowl and mix thoroughly.
I prefer to always make this slaw up ahead of time, it just allows the sugars to dissolve and the flavors to properly mix, a couple of hours is usually enough. Although it isn’t 100% necessary.
When serving it up, I like to freshen it up with a little lemon zest and a squeeze of lemon juice.
Apple Sauce – it’s addictive
First things first, apple sauce and pork goes together like Bert and Ernie.
Being Australian, I love my Granny Smith apples, and knowing they are readily available in America and one of the most popular types of apple to choose from, you can replicate this awesome sauce. Yes, that’s the name now, “Awesome Sauce”.
We need to peel and slice the apples into 1/3 inch pieces. Now lay them into a heatproof baking dish or a foil tray like I’ll be using.
Drizzle with the lemon juice. Now sprinkle the apple slices with the sugar, cinnamon and maple syrup, and lemon zest.
Cover this aluminium foil and place into the Weber at the same time as the chops go on.
The mixture will take about an hour to warm up and soften enough to blend.
I find once the grill grates are on warming up, I’ll put the apple sauce mixture into a food processor and pulse until I have a nice smooth sauce consistency.
Now we could just throw the smoked pork chops all down on a plate and attack it like Wolverine but we are trying to be civilised and we spent a bit of time preparing the meal.
Because these chops are quite large, you’ll find one smoked pork chop more than enough for the average adult. So I’d suggest a good serving of the apple and beet slaw, this stuff tastes so good that the more the merrier you put on the plate.
I like to lean the smoked pork chop over the slaw, it’s a nice way of presenting it and we eat with our eyes as much as our taste buds. If it doesn’t look appealing, we don’t want to try it.
Off to the side I like to put a good sized dollop of the applesauce. This I’m sure you will be asked if there is anymore. Yes, it seriously is that good.
Smoked Pork Chops with Apple Sauce and Apple & Beets Slaw
- 1 and ½ inches thick pork chops
Apple and Beet Slaw
- 1 large or beets, coarsely peeled and grated
- 2 green apples, cored, then cut into matchsticks then cut in half (you can peel if you prefer)
- ½ head red cabbage
- 3 tbsp apple cider vinegar
- 2 tsp brown sugar
- 1 tbsp dijon mustard
- ¼ cup extra-virgin olive oil
- ½ cup fresh parsley, finely chopped
- 1 tsp Kosher salt
- ½ tsp freshly ground black peppercorns
- 1 lemon (for zest and juice for serving)
- 4 cups peeled, sliced apples – Granny Smith
- 3 tbsp brown sugar
- ¼ tsp cinnamon
- 1 tbsp maple syrup
- zest off one lemon and juice of half a lemon
For the Pork Chops
- Trim off any excess fat of the pork chops and then dry brine them by lightly salting with kosher salt for at least an hour (8 hours – 2 days is best)
- Set up a two zone cooking area in your BBQ by lighting ½ a chimney starter of charcoal briquettes and when they are fully lit, dump them on one side of the charcoal grate. Place the lid back on, making sure the vent is directly over the cool zone where there is no charcoal and all vents will be wide open.
- Aim for a temp of 160°F to 180°F in the cool zone.
- After 5 minutes, the grill should be warm enough to clean with a grill brush and give a light oiling to stop the chops sticking.
- Place the chops on the cooler cooking zone, place the lid and make sure the lid vent is directly above the meat, this will draw the heat over the chops.
- Once the chops reach an internal temp of 110°F, light up another ½ charcoal chimney of briquettes, ready for the searing part of the cook on the hot zone.
- When the chops have reached 120°F, we can remove them and loosely cover with some aluminium foil and butter.
- Dump in the other ½ chimney of briquettes and wait until the grill temp reaches above 600°F, this should take another 5 minutes after the new charcoal was put in. Or you can use a laser thermometer to check.
- Set up a timer, grill chops for 1 and ½ minutes then turn them nearly 45 degrees to create a diamond sear pattern.
- We are aiming for a finished internal temp of 145°F, if after the searing is done and the chops are under 145°F, just put them back in the cooler cooking zone until they come up to temp.
For the Apple and Beets Slaw
- Start by peeling and coarsely grating the beets and placing them into a large bowl.
- Core the apples and cut into matchsticks. You can peel them but I like the texture of the skin. Once in matchsticks, cut in half again and add to the bowl.
- Finely chop up the cabbage and add this to the ingredients in the bowl.
- With all of the other ingredients measured out, add these to the freshly chopped ingredients and stir up well.
- I suggest making it an hour in advance as it also allows the sugars to dissolve and the flavors to mix a little longer.
- Adding some lemon zest and lemon juice is a great way to freshen it up.
For the AppleSauce (or the Awesome sauce)
- Peel and trim the apples and then slice into 1/3 inch slices. Then lie them down into a baking tray.
- Drizzle with lemon juice.
- Sprinkle with sugar, cinnamon, maple syrup and lemon zest.
- Cover with foil and bake for an hour.
- The apple pieces should be soft and ready to put into a food processor and blended until a smooth sauce consistency is achieved.
- Start by placing the slaw side dish on the plate first; I’d put down a large helping. Then adding some lemon zest and squeeze of juice.
- Lean the perfectly grill marked chop over the slaw. These are large chops, so one should be more than enough for the average adult.
- Add a large dollop of the sauce to the side, make sure it’s a large amount, as you will be asked to serve more.