I used a commercial blend, Meat Mitch Rub, and can also recommend Bone Sucking Sauce Dry Rub. Season each pork chop liberally on all sides with a dry rub. I like the chops better when I brine them but I rarely plan things far enough in advance to take advantage of this step! Season with a Dry Rub If you want to take the time to brine your chops then make up the following brine solution and soak the chops in the refrigerator for about four hours. Optional BriningĪ lot of recipes will instruct you to brine or marinade the pork chops but, while that does add some flavor, this is not an essential step. Once you have you pork chops picked out it is time to get them ready for the smoker. Real pork chops have a bone and will be the equivalent cuts as either a Porterhouse or Ribeye steak.Ī lot of supermarkets will slice up a pork loin and sell the slices as “Boneless Pork Chops” and, while they have their uses, they simply are not as tasty as a real pork chop. You will also want to make sure that you are cooking a REAL pork chop and not a slices of pork loin. You want a chop that is at least an inch thick so it will cook slow enough to take on some smoke flavor but not so fast that it overcooks and dries out. Thin cut pork chops are great for grilling but tend to dry out easily in a smoker. There are two things you want to look for when selecting pork chops to go on your smoker: ![]() You might think that is obvious but a LOT of folks screw up at this stage. ![]() The key to this recipe is to start with a great pork chop. Let me walk you through how I smoke pork chops so you can make them yourself! ![]() If you are looking for a great recipe for smoked pork chops to cook on your pellet grill then I have you covered! Pork chops are fast and easy to smoke and adapt well to a variety of flavor combinations.
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