Smoked Pork Chops

5 from 1 vote

These thick, juicy smoked pork chops seasoned with a simple spice rub and smoked at low temperature are delicious dinner options that are easy to make and packed with flavor.

Prep Time15

Cook Time2

Total Time2 15

Course: Entree

Cuisine: American

Servings:

Calories: 316kcal

Author: Chef Ryan Littley

Equipment

Smoker

Ingredients

3 - 5 lb pork loin or 6-8 pre-cut pork chops (center cut or loin cut)
2 teaspoon olive oil
2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon cumin
½ teaspoon cayenne pepper *optional depending upon taste

Instructions

I prefer thicker pork chops, so I cut them down from a loin. This recipe will work for pre-cut chops, center-cut chops, and loin chops, although cooking time may vary slightly depending on the thickness of the pork chops.
Add the kosher salt, black pepper, garlic powder, thyme, cumin, and cayenne pepper to a small bowl. Mix to combine.
Cut the loin down into 1 ½ inch chops, and pat them dry using paper towels.
Depending on the size of the loin, you may get more than 6 chops. You can smoke them all or save the extra for another recipe.
Place the chops in an aluminum tray or baking dish.
Rub the chops with olive oil, then season with the dry seasoning mixture, coating both sides.
Preheat your smoker to 250 degrees.
*Let the chops come to room temperature while the smoker heats.
When the smoker has heated, add your favorite wood chips to the smoker tube for this recipe, we used hickory wood chips.
Place a thermometer probe in the thickest part of the pork chop.
Place your pork chops on the smoker rack with a pan underneath to catch any drippings. Let the chops cook for 1 ½ -2 hours or until an internal temperature of 140 degrees has been reached.
*Cooking times will vary depending on the thickness of the chops.
Continue to add wood chips to your smoke tube for the first hour and a half of the smoking process this will help to add layers of flavor.
When the pork chops have reached the desired temperature of 145 degrees F. remove them from the smoker and allow them to rest for 10 minutes before slicing. This will give the juices time to redistribute through the meat.

Notes

What type of pork chops should I use?

I prefer thick pork chops, so I cut mine from a whole pork loin. This way, you can control the thickness.

If you’d rather not cut your own boneless chops, this recipe will work with pre-cut boneless chops, loin chops, rib chops, and any other type of bone-in pork chops available at your local grocery store. Cooking time may vary slightly depending on the thickness of the pork chops.

I would advise using thick-cut pork chops for smoking. Thin-cut chops will cook too fast, becoming tough and dry.

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