Smoked Pork Chops

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This thick-cut smoked pork chop recipe is perfect for busy weeknights and guarantees a mouth-watering and satisfying dinner. Don't settle for a bland and boring meal when you can indulge in a flavorful and nutritious dish

Prep Time10

Cook Time45

Resting Time10

Total Time1 5

Course: Main Course

Servings: people

Equipment

1 Traeger Ironwood 885
1 Meater+ Wireless Thermometer
1 Medium Sauce Pan
1 Silicon Brush

Ingredients

1.5 lbs Thick Cut Pork Chops (pack of 4)
2 tbsp Smoked Q Rock's Bourbon Brisket Rub
2 tbsp JDQ Sweet BBQ Rub

Root Beer Glaze

1 cup Root Beer
1/2 cup packed brown sugar
1/2 cup ketchup
2 tbsp Smoked Q Rock's Bourbon BBQ Sauce
1 tsp yellow mustard

Instructions

Using my Traeger Ironwood 885, I set the temperature to 225º and turned on the Super Smoke function
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
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
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.
After running on Super Smoke, I cranked up the smoker to 350º and grilled the pork chops for about another 25-35 minutes.
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 145
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

Nutrition