There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hardwood chips.
Ingredients
- ½ teaspoons kosher salt: 1 piece
- ½ teaspoons light brown sugar: 1 piece
- ½ teaspoons ground black pepper: 1 piece
- paprika: 1 tsp
- ground mustard: 0.5 tsp
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
- oregano: 0.25 tsp
- bone-in center-cut pork chops (about 1-inch thick): 6 piece
Metric Conversion
Stages of cooking
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Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to the manufacturer's directions.
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Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
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Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.
