Double bone-in smoked pork chops will add a seriously delicious protein to your smoking arsenal.
Whether you’re just starting out on your smoking journey, or a pro at briskets and butts, this cut of meat cannot be overlooked.
Sometimes the issue is the fear of drying out the very lean pork chop which makes this cut not at the top of the list. But I guarantee you, you can produce a lusciously moist smoked pork chop that looks freaking amazing and tastes even better!
Why Double Bone-In Smoked Pork Chops
I’ll tell you … it looks amazing! When you pull these monsters off the smoker you will convey the shock and awe to your friends and family that every backyard pitmaster dreams about.
Another reason? How about these things are ready to go in about an hour and a half vs. twelve hours waiting for a smoked butt. This is a perfect cut of meat that delivers the smoky pork flavor without burning an entire day.
I love pork chops but for many years they came out so dry that it was like … “meh, I’ll make something else”. A handful of years ago we said “enough’s enough, let’s figure this out!”. Well, we did.
Now whether or not we’re grilling, pan-frying, or smoking we don’t fear that Sahara effect that has probably plagued most people when preparing pork chops. And the thickness doesn’t matter either! We totally love our thick cut bone-in pork chop on the stovetop. Check that out sometime. It’s delicious!
How To Prepare Double Bone-In Smoked Pork Chops
Let me preface with the following note. These steps work for single bone-in pork chops as well. The only difference would be the amount of rub and brine you will be using.
The real secret of this is brining, cooking to the correct temperature, and allowing it to rest. You follow these few steps, and it will be smoked pork Nirvana!
The first step is to get your hands on a rack of pork. We usually get ours at either Sam’s or Costco. It’s a big hunk of meat but very affordable considering how much you get.
To make sure that the meat remains moist and is seasoned throughout it is important to brine this overnight. If you are planning on smoking this on a particular day, plan on an overnight brine.
Ingredients For Pork Brine
This brine is perfect for pork. We use it every time!
- 10 C Water
- 3/4 C Kosher Salt
- 1/2 C Sugar
- 4 Rosemary Sprigs
- 2 tbsp Peppercorns
- 2 Bay leafs
- 1/2 Onion
- 6 cloves Garlic, cracked
You can even toss in some aromatics if you like. Some rough cut celery and carrot would do nicely too! It’s up to you.
You don’t have to bring this to a boil first, just combine all the ingredients of the brine and stir until the salt has dissolved.
The salt brine will pull the moisture out of the pork chops then pull it back in, bringing all that flavor into the meat. This will assure that the pork is flavored throughout, not just on the surface from the rub. It will also break down down the muscle fibers of the pork, making it even more tender.
Once the brine is prepared, cut the pork rack in such a way that there are two bones per chop. Depending on the size of the rack, this will yield 4 to 5 chops. My wife and I share one chop, if that gives you an idea of the size of these things! 🙂
Place the pork chops in a receptacle that can hold it all. We use a two-gallon Ziploc bag. Pour the prepared brine over the pork and place it in the refrigerator. We do put the Ziploc into a large enough pot for ease of use. Allow the pork to brine overnight, about 12 hours.
The next step is the rub. You can make this ahead or wait until the pork chops are ready the next day.
Ingredients For The Rub
- Smoked paprika
- Garlic powder
- Chili powder
- Kosher salt
- Black pepper
- Onion powder
- Celery seeds
- Brown sugar
- Dried oregano
- Dried thyme
- Dry mustard
Combine the ingredients for the rub, mixing well and making sure the brown sugar is not clumped up (just grind it up in your fingers if it is). The amount of rub is enough for 8-9 lbs of meat.
Set aside until an hour or two before you plan on starting the cook.
When ready, remove the pork chops from the brine, removing any peppercorns or other items from the chops. Discard the brine. Pat dry the pork chops and set them aside.
Liberally apply the rub to all the surfaces of the pork chops and set them aside. Depending on the amount you apply, you may have excess rub. Just store it in a airtight container and use it on anything else. It’s a great rub!
If you feel so inclined, you can truss the pork chops with butcher’s twine. Sometimes I do if the pork chops are really misshapen to allow for an even cook. More often than not, this is not at all nessesary.
Set up your smoker for 225 degrees F to 275 degrees F. When a constant temp has been reached place the pork chops into the smoker and add the wood of your choice. A nice steady 250 degrees F is perfect.
If you only have a grill you can still do this. Just put your heat (gas, charcoal, etc) to one side and place the chops on the other allowing for an indirect cook.
For pork, we enjoy oak or pecan with some hickory wood chips for a bit more aggressive smoky flavor. By all means, use your favorite. If you’re not sure, oak or pecan is a great middle-of-the-road smoke. Some people also enjoy apple wood with their pork. It’s all up to you and the flavor you like.
Smoke the pork chops, adding wood as needed, until the internal temperature reaches 145 degrees F. With these, I placed our instant-read thermometer close to the bone, but not touching, to get an accurate reading. As I previously mentioned, this should take about an hour and a half or so, all depending on the temperature of your fire.
Remove the pork chops from the smoker and allow to rest at least 15 to 30 minutes, allowing all the juices to relax and redistribute throughout the meat. They will still be hot, don’t worry.
After the pork chops have rested, serve up as desired. We usually slice it up, but it’s entirely up to you.
The most important parts of making this dish are the brine, the cooking time (145 degrees F), and the rest period. You do just these three things these thick pork chops will turn out perfect.
I won’t lie, when I pull these things off the smoker, I feel like this:
It’s a good feeling! 🙂
Other Smoking Recipes
Here are some other ideas, if you’re still looking.
Double Bone-In Smoked Pork Chops Recipe
Double Bone-In Smoked Pork Chops Recipe
- Smoker or grill
- 8 lbs Rack of pork
Ingredients for Rub
- 1/2 cup Smoked paprika
- 1/8 cup Garlic powder
- 1/4 cup Chili powder
- 2 tsp Kosher salt
- 3 tbsp Black pepper freshly ground (always)
- 2 tbsp Onion powder
- 2 tsp Celery salt
- 2 tbsp Brown sugar
- 1 tbsp Dried oregano
- 1 tbsp Dried thyme
- 1 tbsp Cumin
- 2 tsp Dry mustard
Ingredients for Brine
- 10 cup Water
- 3/4 cup Kosher salt
- 1/2 cup Sugar
- 4 Rosemary sprigs
- 2 tbsp Black peppercorns
- 2 Bay leaf
- 1/2 Onion
- 6 cloves Garlic crushed
- Add all ingredients for brine, mix until salt is dissolved
- Cut rack of pork so each portion has two ribs (about 4-5 sections)
- Place pork chops into receptacle and pour brine over it
- Refrigerate overnight, or longer (12+ hours)
- Mix rub ingredients together until well combined
- Remove pork chops from brine. Discard the brine and pat dry the pork chops.
- Apply rub liberally to all sides of the pork chops
- Set smoker temp between 225 degrees F to 275 degrees F. Maintain average temperature of approx. 250 degrees F.
- Place pork chops into the smoker
- Add preferred wood to fire.
- Smoked pork chops until internal temp NEAR bone reads 145 degrees F. Add wood as needed during cook
- Remove from smoker and allow to rest minimum 15 to 30 minutes.
- Serve and enjoy!