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!
Servings 4
Calories 288kcal
Equipment
- grill
- 1 Chimney starter
- Charcoal
- Wood chunks
- Grilling Skewers
- Grilling tongs
- Grilling Gloves
Ingredients
- 4 pork chops bone-in, thick-cut about 1 ½" thick
- Kosher salt and pepper
- 6 tbsp Sweet tangy barbecue sauce of choice
Instructions
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.
Nutrition
Serving: 1g | Calories: 288kcal | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 93mg | Potassium: 581mg | Calcium: 32mg | Iron: 1mg