#Inch thick pork chops on grill free

Drizzle olive oil on all sides of the pork chops and evenly season with my Signature Sweet Rub. Preheat you smoker (I use a Camp Chef SmokePro) to 225 degrees F with apple, maple, or pecan wood. You’ve got your smoker prepped and ready, and you’re ready to cook up some delicious smoked pork chops, eh? Here are the steps you need to take to get them packed with flavor and totally juicy. So you’ve picked out your bone-in or boneless pork chops. boneless pork chops, you’ll end up with a bone you’re not going to eat. Also note that if you don’t have a preference between bone-in vs. Occasionally bone-in can cost less, but boneless chops are readily available at your local store. Cooking BBQ should be a fun experiment with flavor and personal preference, so make both and see what your tastes buds like best. I always recommend trying both at some point to help you decide what is your favorite. Honestly, there is no right or wrong answer to this question, and this often comes down to personal preference.įor smoking, you can use either bone-in or boneless because smoking chops uses a low and slow method. One question I get asked often is whether you should by bone-in or boneless pork chops to grill or smoke. Both will smoke well and have plenty of flavor. Rib chops are the “traditional” chop sold at the grocer, but my absolute favorite for smoking is the center cut chop. For smoking, I recommend using rib chops or loin chops. There are slight differences in flavor, with many believing bone-in tastes fuller and sweeter due to the addition of the bone and extra fat in the cut.īone-in pork chops come available as blade chops, rib chops, sirloin chops, and center cut loin chops. Both bone-in and boneless pork chops come from this same muscle the only difference being whether the bone has been removed or not. Pork chops are a lean cut of pork that comes from the loin, the portion of the pig that runs from the shoulder to the hip. If you want to get a little saucy, my Apple Jalapeno BBQ Sauce is crazy good as well. But if you’re like me and grew up eating pork with apples, then having a side of chunky, homemade applesauce will really balance out this chop. They don’t need any fancy sauces or dips. Don’t have a bottle of Sweet Rub on hand? Make it yourself with my recipe for Best Sweet Rub for Pork and Chicken. The texture is almost buttery, and they basically melt in your mouth. Plus, smoking a good thick chop ensures they turn out juicy and incredibly tender. Add in my Hey Grill Hey Signature Sweet Rub, and these chops turn out sweet, spicy, smoky, and savory. (Other good options include any fruit wood, maple, or pecan). I recommend apple wood pellets for these chops, because apple and pork are a match made in BBQ heaven. Generously rub on some seasoning, and you’ve got a simple, yet amazingly flavorful chop. Pork is delicious, and when smoking chops, you want to be able to taste the pork and smoke together. In my opinion, a simple pork chop doesn’t need a lot of fluff. They’re easy to make and only require a few ingredients. In fact, I’ll go as far as saying they are the BEST smoked pork chops ever. All you need is smoke and some good sweet rub to experience the best smoked chops of your life! They’re smoky, juicy, and incredibly tender. These smoked pork chops are the perfect weeknight meal that doesn’t require a lot of prep time or fuss. The USDA recommends letting pork chops rest for three minutes before cutting or eating them for maximum juiciness.Jump to Recipe Jump to Video Print Recipe.Leave at least 1 inch of space between each chop. Don’t crowd the grill, since overpacking it will lower the temperature and prolong the cooking process.(It will come off even easier once the grill is heating up.) While the pork chops marinate or brine, scrape the grates clean of any debris with a grill brush.

Whether you’re using a gas or charcoal grill, the grates need to be hot and clean before the chops hit them.

#Inch thick pork chops on grill free

Let the chops sit for about 30 minutes to 1 hour, and feel free to zhuzh up the mixture with dry spices, citrus peels or even sugar, which will help them develop a drool-worthy outer crust. A brine (aka cold water with salt) is especially great at keeping the meat moist. Not only does a wet marinade help maximize the chops’ flavor, but it also keeps them from drying out.

Marinating or brining the pork chops is technically optional, but it never hurts.

(Thin pork chops are best left for frying.) Take your pick of bone-in or boneless-just be sure that the chops are at least 1 inch thick so they don’t overcook and dry out. If you use blade chops from the pig’s shoulder, cook them over a lower heat to render out all their tasty fat. Go for rib chops, which are lean and smooth without being too chewy, or center-cut chops, which boast both the loin and tenderloin.