Mastering Juicy Double Bone-In Smoked Pork Chops: Your Ultimate Guide to BBQ Perfection

Prepare to elevate your BBQ game with these incredible Double Bone-in Smoked Pork Chops! Renowned for their exceptional juiciness and rich smoky flavor, these thick-cut pork chops are guaranteed to impress your friends and family at any gathering. They are not just a meal; they’re an experience, adding a truly delicious and memorable protein to your smoking repertoire.

Whether you’re a novice just embarking on your smoking adventure or a seasoned pro who has mastered briskets and pork butts, this particular cut of pork should absolutely not be overlooked. Many home cooks shy away from pork chops, fearing they will dry out due to their lean nature. It’s a common concern that often keeps this fantastic cut off the top of people’s dinner lists.

However, we’re here to banish those fears and guarantee that you can consistently produce lusciously moist, incredibly flavorful smoked pork chops that look absolutely stunning and taste even better! Say goodbye to dry, disappointing pork chop failures forever. This simple yet effective recipe promises to deliver some of the best smoked pork chops you’ve ever had, transforming your perception of pork.

And if you’re looking for some mouth-watering side dishes to complement this perfect main course of bone-in chops, we’ve got you covered. Consider serving them with a vibrant Summer Succotash, classic Grilled Corn On The Cob, savory BBQ Baked Beans, creamy Deviled Eggs, or our crowd-pleasing Grilled Mexican Street Corn Salad. Any of these would make for an awesome culinary pairing!

Why You Will Love These Smoked Double Bone-In Pork Chops

First and foremost, the visual appeal is undeniable! When you proudly pull these substantial “monsters” off your smoker, you’ll instantly convey that sense of shock and awe to your friends and family—the ultimate dream of every backyard pitmaster. The deep, rich color, the perfect smoke ring, and the sheer size of these chops make for an impressive presentation.

Another compelling reason to try this recipe? These magnificent smoked pork chops are ready to serve in about an hour and a half, a stark contrast to the twelve or more hours often required for larger cuts like a smoked pork butt or brisket. This makes them a perfect choice when you crave that deep, smoky pork flavor but don’t have an entire day to dedicate to smoking. It’s the ideal weeknight BBQ or a fantastic option for impromptu gatherings.

For many years, my experience with pork chops was often disappointing; they would consistently turn out so dry that I’d often think, “meh, I’ll just make something else.” A few years ago, we decided that enough was enough and committed to figuring out the secret to truly succulent pork chops. And we did!

Now, whether we’re grilling, pan-frying, or smoking, we no longer fear that dreaded “Sahara effect” that has likely plagued most people when preparing pork chops. And the thickness of the chop doesn’t matter either! We absolutely adore our thick-cut bone-in pork chop recipe prepared on the stovetop. Be sure to check that out sometime; it’s absolutely delicious!

This versatile recipe works beautifully for all types of grills and smokers. Whether you own a pellet grill, an electric smoker, a Traeger pellet smoker, or a classic Weber kettle grill, the method remains effective. You can also adapt this cooking process for other cuts like pork loin or pork tenderloin, making it a flexible technique for various pork preparations.

Read on to discover how to achieve pork perfection!

How To Prepare Succulent Double Bone-In Smoked Pork Chops

Let me start by clarifying: these detailed steps are also perfectly suitable for preparing single bone-in pork chops. The primary difference would simply be adjusting the quantities of rub and brine to match the smaller amount of meat. The true secrets to achieving incredibly tender and juicy smoked pork chops lie in three critical stages: proper brining, cooking to the precise internal temperature, and allowing adequate rest time. Master these few steps, and you will unlock smoked pork Nirvana!

The first crucial step is to acquire a full rack of pork. We typically purchase ours from warehouse clubs like Sam’s or Costco. It’s a substantial piece of meat, but it offers excellent value, especially considering the generous yield of thick, flavorful chops. Once you have your rack, you’ll need to cut it into double-bone portions. This means each chop will have two ribs attached, which provides better insulation during smoking and helps retain moisture.

To ensure the meat remains incredibly moist and is seasoned thoroughly from within, overnight brining is absolutely essential. This step cannot be skipped if you desire truly exceptional results. Therefore, if you plan to smoke these chops on a particular day, make sure to plan for an overnight brine, allowing at least 12 hours for the process.

Essential Ingredients For The Perfect Pork Brine

This brine recipe is specifically formulated for pork and consistently delivers outstanding results. We use it every single time for perfectly seasoned and tender pork.

• 10 C Water
• 3/4 C Kosher Salt
• 1/2 C Sugar
• 4 Rosemary Sprigs
• 2 tbsp Peppercorns
• 2 Bay leafs
• 1/2 Onion, roughly chopped
• Six cloves Garlic, cracked

Feel free to enhance your brine with additional aromatics if you like. Some roughly cut celery and carrots can add another layer of subtle flavor and would work very nicely. It’s entirely up to your personal preference!

Unlike some brine recipes, there’s no need to bring this mixture to a boil first. Simply combine all the brine ingredients in a large container and stir thoroughly until the kosher salt and sugar have completely dissolved. A cold brine is perfectly effective for this application.

The science behind brining is fascinating: the salt solution initially draws out some moisture from the pork chops. However, through the process of osmosis, it then pulls that moisture back into the meat, along with all the wonderful flavors of the brine. This ensures that the pork is deeply seasoned throughout, not just on the surface where the rub will be applied. Furthermore, the salt in the brine helps to break down the muscle fibers of the pork, resulting in an even more tender and succulent texture.

Once your brine is ready, carefully cut the pork rack so that each portion has two bones. Depending on the initial size of your rack, this process should yield approximately 4 to 5 generously sized, thick-cut chops. To give you an idea of their substantial size, my wife and I often find one of these chops is plenty for us to share! These larger cuts are ideal for smoking as they cook more evenly and retain moisture better.

Next, place the prepared pork chops into a receptacle large enough to comfortably hold them and the brine. A two-gallon Ziploc bag works wonderfully for this purpose, as it allows the chops to be fully submerged. Pour the prepared brine over the pork, ensuring it is completely covered, then place it in the refrigerator. We often place the Ziploc bag into a larger pot or bowl for added security and ease of handling. Allow the pork to brine overnight, for at least 12 hours, to achieve maximum flavor and tenderness.

The next essential component is the dry rub. You have the flexibility to prepare this ahead of time, or you can wait until the pork chops are ready the following day after their brine. Having it ready makes the cooking day smoother!

Crafting The Perfect Dry Rub for Pork

Combine all the ingredients for the dry rub in a bowl, mixing them exceptionally well to ensure an even distribution of flavors. If your brown sugar has clumped up, simply break it apart with your fingers until it’s fine and incorporated smoothly. This quantity of rub is typically sufficient for approximately 8-9 pounds of meat, so you’ll have plenty for these chops and perhaps some extra for future cooks. Set the rub aside until about an hour or two before you plan to start the smoking process.

When you’re ready to cook, carefully remove the pork chops from the brine. Make sure to remove any peppercorns, bay leaves, or other solid ingredients clinging to the chops. Discard the brine once the chops are removed. It’s crucial to thoroughly pat dry the pork chops with paper towels. A dry surface allows the rub to adhere better and helps create a beautiful bark during smoking. Once patted dry, set them aside.

Liberally season all sides of the pork chops with your prepared dry rub. Don’t be shy here; the rub forms a fantastic crust and contributes significantly to the overall flavor. Depending on how much rub you apply, you might have some excess left over. Don’t waste it! Store any leftover rub in an airtight container, and it will be ready to enhance anything else you want to cook—it’s truly a versatile and delicious blend.

If you feel it’s necessary, you can truss the pork chops with butcher’s twine. I sometimes do this if the thick-cut pork chops are particularly misshapen, as it helps them cook more evenly. However, more often than not, for these double bone-in chops, trussing is not strictly necessary.

Now, it’s time to set up your smoker. Aim for a consistent temperature range between 225 degrees F and 275 degrees F, with an ideal target of a steady 250 degrees F. Once your smoker has reached and is maintaining a stable temperature, place the seasoned pork chops directly into the smoking chamber. This is also the time to add the wood of your choice to begin infusing that delicious smoky flavor.

A nice, steady temperature of 250 degrees F is truly perfect for smoking pork chops, allowing them to cook gently and absorb ample smoke flavor without drying out. If you only have a grill and still want to achieve that smoky goodness, you can absolutely do this! Simply set up your grill for indirect cooking by placing your heat source (gas burners on one side, or charcoal piled to one side) and placing the chops on the opposite side, away from direct heat. To add smoke, you can place some wood chips (soaked for 30 minutes, then drained) in an aluminum foil packet with holes poked in it, and place this packet directly over your heat source to generate smoke.

When it comes to wood, for pork, we particularly enjoy the robust flavors of oak or pecan. Adding some hickory wood chips can introduce a bit more aggressive and classic smoky flavor, which we find delightful. However, this is purely our personal preference. By all means, choose the type of wood smoke flavor that you enjoy the most! If you’re unsure where to start, oak or pecan offers a fantastic middle-of-the-road smoke profile that complements pork beautifully. Many people also love pairing apple wood with their pork for a sweeter, milder smoke. Cherry wood not only adds a wonderful fruity note but also imparts a beautiful, rich reddish-brown color to the meat, enhancing its visual appeal. It’s all about experimenting to find the flavor you like best.

Smoke the pork chops, adding wood chips or chunks as needed to maintain a consistent smoke, until the internal temperature reaches 145 degrees F. It’s crucial to use a reliable meat thermometer for accuracy. If your smoker comes with a temperature probe, insert it into the thickest part of the chop, close to the bone but ensuring it does not touch the bone itself, as bone can conduct heat differently and give an inaccurate reading.

For these chops, I used our instant-read meat thermometer, carefully inserting it close to the bone, but not touching, to get the most accurate reading of the meat’s temperature. As I mentioned earlier, this smoking process should typically take about an hour and a half, though the exact timing can vary slightly depending on the consistency and temperature of your smoker.

Once the pork chops have reached their target temperature, immediately remove them from the smoker. It is absolutely crucial to allow them to rest for at least 15 to 30 minutes. This resting period is not just a suggestion; it’s a vital step that allows all the internal juices, which have been driven to the center of the meat during cooking, to relax and redistribute throughout the entire chop. This process ensures every bite is incredibly juicy and flavorful. Don’t worry, they will still be wonderfully hot when you’re ready to serve them.

After the smoked pork chops have had their essential rest, they are ready to be served as desired. We usually prefer to slice them up, showcasing their perfect smoke ring and juicy interior, but the presentation is entirely up to you. You can serve them whole for a dramatic effect or carve them at the table.

To summarize, the most important elements for making this dish a resounding success are the thorough brining process, cooking to the precise internal temperature of 145 degrees F, and the all-important rest period. If you conscientiously follow just these three critical steps, these thick pork chops will consistently turn out perfect every single time. A substantial, thick pork chop is truly the only way to go for smoking, as it provides the best foundation for a juicy, flavorful result. If you’re on the hunt for the absolute best smoked pork chops recipe, give this easy-to-follow method a whirl. You won’t regret it!

I won’t lie. When I pull these magnificent creations off the smoker, I feel like this:

It’s a truly good feeling of accomplishment and delicious anticipation! Enjoy!

Helpful Tips And Delicious Variations

• Boneless Chops: This recipe is also highly adaptable for boneless pork chops. Just be aware that boneless cuts are leaner and will likely have shorter cooking times, depending on their thickness. Always rely on your meat thermometer to hit that 145°F mark.
• Smoker Versatility: The specific type of smoker you use doesn’t significantly impact the success of this recipe. Any smoker or grill capable of indirect heat will work. If you’re using a standard grill, simply create a two-zone fire (heat on one side, no heat on the other) and place the chops on the cooler side. To add that smoky essence on a grill, place some wood chips (you can soak them for 30 minutes first, though it’s not strictly necessary) in a foil packet with a few holes, and position the packet directly over your heat source to generate smoke.
• Serving Options: These smoked pork chops are fantastic served simply as-is, allowing their natural flavor to shine. However, if you’re a fan of BBQ sauce, feel free to finish them with your favorite on the side for dipping, or brush it on during the last 15-20 minutes of smoking for a glazed finish.
• Sear for Crust: For an extra layer of texture and flavor, after smoking the chops to 140°F and before resting, you can quickly sear them over high direct heat for 1-2 minutes per side to develop a beautiful, caramelized crust. This adds a fantastic textural contrast to the juicy interior.
• Flavor Profiles: Experiment with your rub! While our recipe is a proven winner, you can adjust spice levels, add a touch of cayenne for heat, or incorporate different herbs like sage or marjoram to customize the flavor to your liking.

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