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Have you ever wondered why pork chops and steaks are always the most requested cuisines at BBQ parties?
Don’t even ask…
Smoked and grilled pork chops are renowned for their tenderness, deep smoky flavor and savory taste. Crunching into this tasty meat will leave your mouth watery and your taste buds yearning for more.
Even though the chops are lean and they do not have fat, you can easily keep them moist and extra juicy by dipping them in brine and rubbing them with your favorite mixture of herbs, spices and sauces.
The best part is that you do not have to buy a commercial rub or BBQ sauce for your chops. Making the rub and barbecue sauce is extremely easy as you’ll find out later in this recipe. Without wasting much time, here is a detailed smoked and grilled pork chop recipe that you should try out for your next BBQ party.
For the Brine
For the BBQ Sauce:
Preparation & Cooking Instructions
5 min to prepare, 2 hrs to brineCooking Time:
STEP 1 – Prepare the Brine
Keeping your pork chops tender and juicy can be rather difficult, especially if you intend to grill them in direct or indirect heat. However, by brining your meat, you can easily improve its taste and keep it juicy. For this recipe, we are going to use the Simple Blonder Brine to salt our pork chops.
Making this brine is easy, and it takes 10 minutes only. Simply add a cup of hot water to a measuring jug, and using a measuring spoon, pour 1/2 pound of table salt or kosher salt in it. Next, pour the dissolved mixture into a large, non-reactive food grade container and then add 1 cup of sugar. Your brine is ready!
Add one gallon of water and your pork chops to the container and ensure that the meat is fully submerged. Refrigerate the meat in the brine at under 40 degrees Fahrenheit for 1 to 2 hours.
If you are using a freezer bag instead of a container, flip the bag every 30 minutes to ensure that the brine gets into the meat evenly, from all sides.
STEP 2 – Make the BBQ Sauce
You may opt for a commercial red BBQ sauce for your pork chops, but homemade sauce is always the best for this type of grilled cuisine. What’s even more appetizing is that we are going to use yellow mustard for our barbecue sauce.
Gather all the wet ingredients as listed above and mix well in a bowl. Crush the bouillon cube using a spoon or a mortar & pestle, and then add the crushed granules to the bowl.
Similarly, crush the celery seed and rosemary leaves in a blender or grinder, and add the ground ingredients to the bowl. Add the remaining dry ingredients and mix them thoroughly.
Pour the mixture into a saucepan and simmer for about 10 minutes to pasteurize the sauce. Once the sauce is ready, pour it into a clean jar and refrigerate for later use.
STEP 3 – Trim Excess Fat
Your pork chops are likely to have a fatty layer and a thin film of connective tissue beneath the fat. This is particularly true for loin chops.
Now, you need to get rid of this fat since it will shrink when you are searing and cause the meat to form a cup.
To trim the excess fat, simply cut two slits through it and the connective tissue right down to the meat. Doing so will prevent your pork chops from forming a cup.
STEP 4 – Set Up Your Smoker
Fire up your smoker and create two zones for direct and indirect heating. Heat up one side of the smoker to 225 degrees Fahrenheit and leave out the other side to remain flameless.
Setting up the grill correctly is important, since one wrong move can ruin your scrumptious meal. If the temperature is too high (higher than 225 degrees).
STEP 5 – Season the Chops with Pepper
Remove the pork chops from the food grade container or the freezer bag with brine. Season the chops using ground black pepper, but do not add salt since the brine is already salty and your meat has sucked enough of it during the 2-hour brining period.
STEP 6 – Smoke and grill the Chops
It’s now time to smoke your chops. Place the pork chops on the cool side of the grill and splatter both sides of the meat with your mustard BBQ sauce. Allow the chops to cook for about 20 minutes with the lid of the grill down.
Flip the chops after 20 minutes, and then paint them with sauce (as you did before). Let the chops cook for another 20 minutes in indirect heat until they are ready.
You can know when the chops are ready by measuring the internal temperature of the meat using a digital thermometer. Ideally, the internal temperature of the meat should be 145 degrees Fahrenheit.
If you are searing the meat over direct meat, then you shouldn’t add the BBQ sauce yet until the chops are almost ready. Painting the chops with sauce while grilling in direct heat will cause the meat to char and the sauce to burn.
STEP 7 - Serve
Remove the pork chops from the grill and place them on a clean plate. Serve when hot with your favorite dish. We recommend eating this cuisine with baked potatoes and a garden salad or grilled asparagus, dry Riesling and spaetzle.