Double Bone-In Smoked Pork Chops Recipe
Double Bone-in Smoked Pork Chops, perfectly juicy, will totally impress your friends and family at your next BBQ.
Servings: 10
Calories: 556kcal
Equipment
- Smoker or grill
Ingredients
- 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
Instructions
- 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!
Notes
Cook to temperature, not time. All cuts of meat are different. Smoke these until they hit 140 degrees close to the bone, but not touching the bone. Pull them and let them rest.
Nutrition
Calories: 556kcal | Carbohydrates: 16g | Protein: 84g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 229mg | Sodium: 1227mg | Potassium: 1738mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4468IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 6mg