How to smoke pork chops on a pellet grill

These smoked pork chops are so juicy and tender that you’ll have plenty of leftovers! A quick brine, gentle scrub then these pork chops are grilled on our favorite wood pellet grill. We use Traeger, however this recipe will work on any wood pellet grill.

Simple Smoked Pork Ribs!

Last week, I shared with you my quick and easy way to brine pork chops. In case you’re wondering what I did with these brine pork ribs, here you go! Whitening the pork chops is optional, however it’s really easy, I highly recommend you give it a try! Once the pork chops have been brine, I do a quick rub, then put then smoke them for over an hour and end up with the most effective smoked pork chops! too busy to have fun with their smoky goodness!

Ingredients for making pork belly rub.

You can simply smoke the pork chops with a pinch of salt and pepper and they can be very nice, however, I like to use this rather simple pork chop recipe.

• Black pepper
• Paprika
• Brown sugar
• Kosher salt
• Dried mustard
• Cayenne pepper

My Chicken Scrub will work with these pork chops too!

Step-by-step instructions.

While you look up the best way to smoke pork chops, you’ll discover directions everywhere from cooking them at 180° to 500° and anyone who’s been between 2 hours and 8 minutes! I made the decision that I needed a pleasant and stable smoked flavor at my favorite smoking temperature of 225°. That’s scorching enough to cook dinner for full pork chops and low enough to allow them to give off a good smoky flavor. I used hickory, This helpful wood pellet information from Traeger can help you figure out which pellets to use. Let them sit for about 15 and a half hours to return to room temperature. The rubbing part will help create a paste, which is what you may be looking for. Place them straight on the griddle and cover. Also read: How to smoke ribs on the grill, not over time, so I highly recommend using a temperature probe along with a grill or digital school thermometer.At what temperature is pork made? You need to smoke the pork chops to a temperature of 140° or 145°. I like to pull the beak out at 140° and let the rest of the cook rise to the last 5 while it rests, however you can also pull it out at 145°. My pork chops took an hour and a quarter of an hour. They’re not too thick or thin, they’re the basic cuts of meat you buy at the grocery store – ½ to ¾ inch thick.How long to let the pork relax? The pork rolls just need to relax for about 5 to 10 minutes for the water to redistribute. You need these juices to circulate back into the ribs and never run dry in the plate as you reduce the water. They were juicy, tender and had just the right amount of smoke! You may have noticed that I didn’t even indicate turning them on. I’ve discovered with my Traeger I never even want to show what I’m baking, especially if I’m using low heat. The heat is circulated evenly throughout everything radiates well! Click here to pin this now!

Additional wood pellet recipes to try:

• Smoked chicken drumstick mojo
• Smoked Teriyaki Rooster Legs

Formula

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