The Only Smoked Pork Chops Recipe You Need

Do you crave a smoky, tender, and juicy meal that’s packed with protein, but don’t want to spend the entire day cooking it? If that’s the case, these smoked pork chops are exactly what you need. The recipe is easy to follow and yields a mouth-watering and satisfying dish that’s perfect for busy weeknights. So, why settle for a bland and boring dinner when you can indulge in a flavorful and nutritious meal?

I used the Traeger Ironwood 885 pellet smoker to prepare this recipe. This smoker has a wide range of temperature settings, allowing for both low-smoke cooking and high-heat searing. I made use of the super smoke function, which can be set anywhere between 180º and 225º, to add some extra flavor to this meat. Afterwards, I turned up the heat to lock in the flavor, but it’s worth noting that this smoker can go as high as 500º. With the Traeger Ironwood 885, backyard pitmasters can take their cooking skills to new heights.

Why should you try this recipe

• Lean and low in fat: Pork chops are a delicious and nutrient-rich option that has a mouth-watering texture and flavor. With their lean and low-fat composition, pork chops provide a wholesome and hearty source of protein, as well as a wealth of essential vitamins and minerals that promote overall health and well-being.

• Quick but full flavor: Thick-cut pork chops are a versatile and delicious cut of meat that can be cooked outdoors in a variety of ways. While many think of smoking them to achieve a tender, juicy texture and smoky flavor, they can also be cooked quickly with high heat for a delicious and easy weeknight meal.
  
  
• Versatile: Pork chops are like a blank canvas ready to be painted with endless possibilities of flavors. Any number of combinations of sweet and savory rubs and spices can transform this protein into a deliciousness for your taste buds. It’s all about being creative and letting your imagination run wild to create a unique and delicious main course.

Ingredients for Smoked Pork Chops

• 1 ½ to 2 inch thick cut pork chops:  Pork chops are a type of meat that is cut from the loin of a pig, perpendicular to the spine. They are typically taken from the rib or a vertebra.
• Smoked Q Rock’s Bourbon Brisket Rub:  This is a simple rub that infuses a smoky tone with the salt and pepper used.  Think of this unique rub as an amped-up all-purpose rub. 
• JDQ Sweet Rub:  This rub is from competition pitmaster Josh DeWitt and is from the line of rubs that took 1^st place at the 2023 American Royal World Series of Barbecue. 

Glaze

• 1 Cup Root Beer:  A&W, Barq’s, or Mug – grab your favorite Root Beer from any shelf
• ½ Cup Brown Sugar:  Brown Sugar creates a sweet element, while introducing molasses and is a great option when creating sticky glazes
• ½ Cup Ketchup:  Grab your favorite simple ketchup to infuse those flavors of tomatoes, sugar, and vinegar, with seasonings and spices
• 2 tbsp Rock’s Bourbon BBQ Sauce:  This smoky, tangy, but slightly sweeter version of the original Smoke Q BBQ sauce, Rock’s Irish Whiskey. 
• 1 tsp Yellow Mustard:  Yellow mustard has a crisp, tart-and-tangy flavor that offers great flavor without a bunch of spiciness

Instructions for making Smoked Pork Chops

1. Bring smoker to temp: Using my Traeger Ironwood 885, I set the temperature to 225º and turned on the Super Smoke function. 

2. Season pork chops: Layering on the spices, I start with Smoked Q Rock’s Bourbon Brisket Rub.  Then I layer on a heavy dose of JDQ Sweet Rub, then allow the seasoning to “sweat in” while the smoker comes to temp.

3. Super Smoke: For the first 10 minutes of this recipe, I let these thick cut pork chops take on that smoky flavor by running at 225º with the Super Smoke function turned on

4. Create the Glaze: While the pork chops are on the smoker, I make the glaze by incorporating all the ingredients into a small sauce pan, bringing them to a boil, before reducing the heat to allow the mixture to tack up and reduce by about half. 

5. Crank to 350º: After running on Super Smoke, I cranked up the smoker to 350º and grilled the pork chops for about another 25-35 minutes. 

6. Apply the Glaze: Once the internal temperature of the pork chops reached 135º I applied the glaze on both sides with a silicone brush, then grilled for another 10-15 minutes until the internal temperature reached 145º

7. Rest and Slice: After pulling them from the smoker, I let them rest for 10-15 minutes before removing the edge fat cap and slicing them into strips to serve.  

Variations and Substitutions:

Alternate Rubs: If you don’t have the rubs I used handy, there are many other great options for pork chops.  Options I turn to include Meat Church Honey Hog and Heath Riles Pecan Rub.  If you can’t make it to the store, put together your own rub with pantry spices:

• 8 parts paprika
• 6 parts brown sugar
• 2 parts black pepper
• 2 parts granulated sugar
• 2 parts garlic
• 1 part salt

Substitution or variation: If you are short on time to make the glaze from scratch, use your favorite barbecue sauce or store-bought glaze instead to enhance this protein.

Tips and tricks for making this Smoked Pork Chops

Load up on the spices: Load up your thick-cut smoked pork chops with a generous amount of rubs and spices to ensure they are bursting with flavor and juiciness. Don’t hold back on infusing your protein-packed meat with the most delicious tastes imaginable.

Crank up the heat: Be bold and increase the heat while cooking these versatile cuts of meat. Slow smoking is great if you have time, but if you’re in a hurry, don’t be afraid to turn up the heat. This meat is robust enough to handle it.

Slice in strips: Opt for slicing this protein into thin, long slices for easy-to-chew but still moist meat. While dicing it into chunks works, it can be tougher for younger guests. So, choose wisely when preparing to serve.