This Smoked Pork Chops recipe is so flavourful; the rub is one you may not have tried before. I can guarantee that it will become one that you will go back to again and again!
These smoked pork chops can be smoked in under 40 minutes! Although you do need to marinate them for a few hours to really amp up the flavor. You can smoke them at a high temperature if you want to eat right away. If you have some time and are not in a rush, you can slow down and smoke them at a lower temp. Either way, they are fantastic!
HELPFUL ITEMS FOR THIS RECIPE
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Pork is so juicy and tender when it is cooked perfectly. Pork also works with so many different spices and flavors. I think that’s why it is such a popular protein for smoking!
What do you need to make smoked pork chops?
OK, time to get smoking! The process doesn’t take long once you have all the ingredients ready to go. I like to be organized, so I’m not running around looking for stuff when I start to cook.
- Saskatchewan Rub
- Thick cut boneless pork chops (Approx. 1 1/4 inches thick)
- BBQ sauce
- Olive oil
- Red wine
- Fresh Oregano, dried is OK too.
For the Saskatchewan rub:
- Kosher salt
- Fresh ground pepper
- Brown sugar
- Chili powder
- Dry mustard
- Cayenne pepper
For those of you “non” Canadians, Saskatchewan is a province in western Canada. It’s a very flat prairie landscape. They grow a significant amount of the grain, beef, and pork that Canada exports to the world. I might also mention that the people there are really very friendly!
How to make smokeD pork chops
In a large mixing bowl, you want to combine the oregano and the Saskatchewan rub ingredients. Remove about 3 Tbsp of the dry mixture and reserve for later.
Add the olive oil and red wine to the large bowl of seasoning and stir to combine.
Place the pork chops into the large bowl with the marinade, cover, and allow to marinate for 2 hours in the refrigerator. Take them out of the refrigerator 30 minutes before you put them in the smoker to allow them to come up to room temperature. This is when you can preheat your smoker.
Remove the chops from the marinade and discard the marinade. Sprinkle the reserved spice rub all over the 4 chops. Rub the seasoning into the chops. This helps it stick to the chops.
Once your smoker has come up to temperature, place the chops on the smoker directly on the grates. Smoke using applewood until the internal temperature of the chops reaches 145 degrees F.
I always use my trusty Thermoworks Thermapen instant-read thermometer. It is quick, easy to use, and gives me an exact temperature in seconds every time!
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Brush your chops with BBQ sauce 15 – 20 minutes before you remove them from the smoker. Once your chops have reached 145 degrees F., remove them to a platter and allow them to rest for a few minutes. I like to cover them in foil. It helps retain the heat while the meat rests.
How long does it take to smoke pork chops at 225 degrees?
As I have always said, you smoke your meat to a temperature, not a time. At 225 degrees F., it should take about 60 to 90 minutes, depending upon the thickness of your chops.
People used to believe that you had to cook pork to 175 degrees F. or more. Thank goodness that changed! Your pork will be perfectly done if you cook it to 145 degrees F. and allow it to rest for 10 – 15 minutes before serving.
If you are in a rush and have a Traeger or other smoker box that will heat to 450 degrees F. you can shorten the time of your smoke. At 450 degrees F., your smoked pork chops will only take about 30 minutes for your chops to be cooked.
I would only mention that it does take time to impart that smoky flavor. If you are smoking your chops over high heat, they will be in the smoker for less time. They will therefore not absorb the same amount of smoky flavor.
Are smoked pork chops pink?
Yes, the pork chops will be slightly pinkish in the middle. You want to be careful not to overcook the pork, or it will definitely be dry. On the other hand, you don’t want to be serving pork that is rare either. You want to be somewhere in the middle of those two extremes.
Whether you are smoking your pork chops, grilling them, or cooking in some other way, pork is a great option for dinner any night of the week!
Pin it HERE!!
Pin it HERE!!
- 2 Tbsp Saskatchewan Rub
- 4 Thick Cut Boneless Pork Chops
- 1 Cup BBQ Sauce
- ¼ Cup olive oil
- ¼ Cup red wine
- 2 Tbsp fresh chopped oregano
- 1 Tsp paprika
- ½ Tsp salt
- 1 Tsp cracked peppercorn
- ¼ Tsp black pepper
- 2 Tsp brown sugar
- ¼ Tsp chili powder
- 1 Tsp ground mustard powder
- ¼ Tsp cayenne pepper
- 1 Tsp dried rosemary
- In a large mixing bowl, combine chopped oregano and Saskatchewan rub seasonings.
- Remove 2-3 tbsp and set aside to use as rub in step 6.
- In the large bowl, stir in olive oil and red wine. Add pork chops, cover with plastic wrap and marinate for 2 hours in the refrigerator.
- Remove the pork chops from the marinade about 30 minutes before you want to smoke them to allow them to come to room temperature.
- Preheat smoker to 450 Degrees F (*) lid closed for 15 minutes.
- Use remaining Saskatchewan rub and season the pork chops. Rub the seasoning into the pork chops to help it to adhere.
- Place pork chops directly onto the grill and cook for 30 minutes.
- Brush with your favorite barbecue sauce.
- Check to be sure the internal temp has reached 145 degrees F. before removing.
- Let rest on a platter or cutting board covered with foil for 5 - 10 minutes.
- Serve with your favorite vegetables. Slice and enjoy!
* If you prefer to smoke your pork chops at a lower temperature, you can. Set your smoker for 225 degrees F. and smoke for 60 - 90 minutes, depending upon the thickness of your pork chops. Again, make sure that they reach a minimum internal temperature of 145 degrees F.
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Cuisinart CPG-4000 Wood BBQ Grill & Smoker Pellet Grill and Smoker, 45" x 49" x 39.4", Black
Weber Wood Cubic Meter Stephen Products 17138 Apple Chips, 192 cu. in. (0.003 cubi, m
Home-Complete BBQ Grill Tool Set- Stainless Steel Barbecue Grilling Accessories Aluminum Storage Case, Includes Spatula, Tongs, Basting Brush
Amount Per Serving: Calories: 587Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 103mgSodium: 1141mgCarbohydrates: 34gFiber: 2gSugar: 26gProtein: 38g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.