Smoked Pork Chops
Brining keeps these thick pork chops juicy during the long smoking process. The dry rub adds great color and flavor.
Serves: 4Prep: 2 hours 20 minutesCook: 8 hoursTotal: 10 hours 20 minutesDifficulty: Hard
- 4 cups apple cider
- 2 tablespoons apple cider vinegar
- 1⁄4 cup salt
- 1⁄4 cup packed brown sugar
- 1 teaspoon black peppercorns, slightly crushed
- 2 cloves garlic, crushed
- 4 (1-1½”) bone-in pork chops
- 150 1” apple or cherry wood chips
- 1 tablespoon sweet paprika
- 1 tablespoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground pepper
- In large glass bowl, mix apple cider, vinegar, kosher salt, ½ cup brown sugar, peppercorns and crushed garlic. Add pork chops. Cover and refrigerate 8 hours or overnight.
- When ready to smoke, prepare wood chips. Seal 3 handfuls in flat heavy-duty foil packet for gas or charcoal grill, or soak in water for charcoal grill.
- For charcoal grill, light about 30 charcoal briquettes and arrange on each side of grill or follow manufacturer directions for indirect heat. Add a packet of wood chips or handful of soaked chips to coals. Cover grill and heat to low heat, 225-250°F, adjusting vents to maintain temperature.
- Meanwhile, remove chops from brine and dry well. In small bowl, mix all remaining ingredients. Rub generously on all sides of chops.
- When temperature is reached and smoke occurs, place chops on unheated area of grill. Watch temperature and smoke carefully, and add charcoal and wood chips as necessary to maintain temperature and smoke. Cook 1¼-1¾ hours or until internal temperature reaches 140°F. (Grills and cooking conditions vary considerably, so times are approximate.)
- Remove from grill, cover with foil and let rest for 10 minutes.
- Refrigerate leftovers.
- For a gas grill, heat according to manufacturer's directions for indirect heat. Place packet of wood chips on cooking grid over heated burner. Heat to low heat, 225-250° F until chips start smoking.
- When temperature is reached and smoke occurs, place chops on unheated area of grill. Watch temperature carefully, adjusting burners as necessary to maintain temperature and adding packets of wood chips as necessary to maintain smoke. Cook 1¼-1¾ hours or until thermometer inserted in thickest part of chop registers 140° F. (Grills and cooking conditions vary considerably, so times are approximate.) Follow step 5.