Smoked Thick-Cut Pork Chops
Thick pork chops smoked at 225°F, then finished hot for a real crust. The homemade rub costs pennies and skips the sugar-first store blends.
Servings: 4 servings
Calories: 251kcal
Ingredients
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 4 thick-cut pork chops about 1 1/2 inches thick
Instructions
- Combine brown sugar, paprika, chili powder, smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne in a small bowl. Mix until the color is even.
- Pat the pork chops dry. Coat all sides with the rub and press it into the meat. Rest at room temperature while the smoker heats.
- Preheat the pellet grill or smoker to 225°F.
- Place the chops on the grate with space between them. Smoke until the internal temperature reaches 125°F, about 40 minutes depending on the thickness of your chops.
- Increase the heat to high (or move to a hot grill or skillet). Sear each side until a dark crust forms and the internal temperature reaches 142-3°F.
- Rest the chops 5 to 10 minutes. They will carry over to 145°F. Serve.
Notes
Recipe Card Tips
- Pull at 140°F ish, not 145°F. These chops climb about 5 degrees while resting, so taking them off early is how you land juicy instead of dry.
- Don't skip the hot finish. Smoking alone leaves the outside pale; the high-heat sear at the end is what builds the crust.
- Keep the sugar at 2 tablespoons. Bump it up, and it scorches the moment the heat goes high at the finish.
Nutrition
Serving: 1chop | Calories: 251kcal | Carbohydrates: 10g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 683mg | Potassium: 630mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1721IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 2mg