Perfect Smoked Thick Cut Pork Chops
These smoked chops are tender, juicy, and loaded with flavor. Best of all - this isn't a complicated grilling recipe to master at all!
1 Chimney starter
- 4 pork chops bone-in, thick-cut about 1 ½" thick
- Kosher salt and pepper
- 6 tbsp Sweet tangy barbecue sauce of choice
Prep the Grill
Get your charcoal started in your chimney starter.
For a kettle grill: Arrange a disposable aluminum pan in the center area of the grate for the coals.
When the coals have a nice layer of ash on them, arrange them on either side of the pan. Add a few chunks of wood to the embers.
Nestle the top cooking grate in place.
Clean and oil the cooking grate and cover.
Prep the Pork
Pat the chops dry and season with salt and pepper.
Using 2 long metal kebob skewers, skewer the chops through the thick middle.
Slide each chop on and space out evenly on skewers, about an inch apart.
Smoked the Pork
Place the chops, bone side down, standing upright on the grill (your kebob skewelers should be parralell with the grate).
Cover and cook until the chops temp at 120 degrees F, about 30 minutes.
Carefully, remove the chops from the kebob skewers and brush with barbecue sauce.
Arrange the chops, sauce side down, over the direct heat of the coals (around the edges) and grill 2 to 4 minutes.
Brush with more sauce and flip to sear the other side another 2 to 4 minutes. Chops are done when they temp 140 degrees.
Remove from the grill and let rest 5 minutes before dishing out with additional sauce if desired.
Serving: 1g | Calories: 288kcal | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 93mg | Potassium: 581mg | Calcium: 32mg | Iron: 1mg