Smoked Pork Chops
Porterhouse cut pork chops are seasoned with a dry rub, smoked at 225F and then sauced with a sweet and spicy glaze.
Ingredients
- 2 Pork Chops At least one inch thick.
- 3 tbsp Dry Rub for Pork Meat Mitch Rub
- 3 tbsp Thai Sweet Chili Sauce
- Make Your Own Pork Chop Dry Rub Optional
- 1/4 cup smoked paprika
- 1/4 cup seasoned salt Morton's or Lawry's
- 2 tbsp chili powder
- 1 tbsp black pepper
- 1 tbsp sugar
Instructions
- Season the pork chops on all sides with plenty of dry rub.
- Let the rub melt into the pork chops for about 20 minutes.
- Turn on your pellet grill and set the temperature to 225F.
- Put the chops on the grill and smoke for about 45 minutes.
- Flip the chops over and baste with the Thai Sweet Chili sauce or your sauce of choice.
- Continue cooking for another 15 minutes or until an internal temperature of 140-145F is reached.
Notes
Cook times are approximate as the exact time will depend upon the thickness of the pork chops, the accuracy of your pellet grill and how cold the chops were when they went on the grill.
Always monitor the internal temperature of the meat with a digital thermometer.