The 2-Ribs Pork Chop Revelation: How You Can Smoke The Best Pork Chops Ever!

Indulge in these Old Fashioned Smoked Pork Chops, cut thick at 2-ribs for maximum juiciness. This recipe features a flavorful brine that penetrates deeply, followed by an aromatic spice rub. Slow-smoked to perfection using Bear Mountains BBQ Old Fashioned hardwood pellets, the chops are then finished with a sweet and tangy glaze to deliver the very best pork chop I’ve ever eaten!

Juicy! Tender! The Best I've EVER Eaten!

Okay, friends, I need to share a culinary experience that has genuinely rocked my love-to-cook world! I recently spotted a Swift Rack of Pork Loin in Costco that was only $20.00 with an extra $5.00 off! For 15-bucks I could have some culinary fun smoking up whatever I wanted.

All Natural and so delicious, thanks to Swift!

So inexpensive with another $5 off!

I've grill a crown of pork before, and it was a few days after Easter so I wasn't interested in that showpiece. Smoking a long rack of pork was intimidating me at the moment...but heck I can handle 2-rib pork chops! I knew they would retain their moisture and not take all day to cook! So the adventure began.

THESE are the best pork chops I have ever tasted. Yes, you read that right. Better than any restaurant, better than my previous attemps, and even better than the creations of my pit-master buddies! Shhhh don't tell them!

What made these "Old Fashioned" smoked pork chops so extraordinaery? It wasn't just one thing; it was a symphony of brine, rub, glaze and smoke working in perfect harmony.

Flip flop the pork chops in different directions and sides to evenly smoke.

2-Ribs Pork Chops Brine

First, the brine. Soaking these beauties in a flavorful liquid infused them with moisture and a deep, savory foundation that permeated every single bite. No more dry, lackluster pork!

Brine infuses the pork with an even balance of saltiness and sweetness.

Pork Chop Rub

Next came the rub. A carefully balanced blend of spices created a beautiful crust and an aromatic layer of flavor that danced on the palate.

Specially selected spices makes these pork chops super flavorful.

Old Fashioned pellets are made from 3 hardwoods: authentic bourbon barrel, cherry & orange.

What a recipe! Give it a try!

Thick Pork Chop Smoke

Then, the smoke. Low and slow on the pellet grill, using Bear Mountain's "Old Fashioned" hardwood blend (which, by the way, is a game-changer!), imparted a subtle yet profound smoky character while ensuring the chops cooked evenly from edge to edge. No more guessing games about doneness!

Bear Mountain BBQ Woods has developed smoking pellets from authentic bourbon barrels, along with orange and cherry hardwood! I am eager to try smoking other proteins with it! So so so good!

I am so pleased with the performance of Bear Mountain BBQ Old Fashioned Hardwood Pellets!

Thick Pork Chop Glaze

Finally, the glaze. A touch of sweetness and tang, brushed on during the final sear, created a beautiful caramelized crust that perfectly complemented the smoky richness of the pork. The hint of fruit in the glaze seemed to sing in harmony with the bourbon and fruit notes of the "Old Fashioned" pellets.

The result? Pork chops that were unbelievably juicy, tender, and bursting with complex flavors. Each bite was a revelation, a perfect balance of savory, smoky, and slightly sweet.

Truly the tastiest and most moist pork chop I have eaten!

Conclusion

If you've ever been disappointed by dry or bland pork chops, or if you're simply looking to elevate your grilling game to a whole new level, then you need to try this method. Trust me, the extra steps are well worth the payoff. Get ready to experience pork chop perfection!

Head to Bear Mountain BBQ for more delicious recipes and to see the variety of smoking wood they have.

Check out my smoked pork tenderloin recipe HERE!

So packed with flavor, Smoked 2-rib pork chops are perfect for a special occasion!

Old Fashioned Smoked Pork Chops

Old Fashioned Smoked Pork Chops.docx

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Yields: 4 large (2-rib) or 8 individual servings Prep time: 15 minutes Brine time: 4 hours Smoke time: Approximately 1.5 hours Sear time: 20 minutes

Ingredients:

• 1 rack of pork, about 8 ribs

For the Brine:

• 5 cups cold water

• 1/3 cup kosher salt

• 1/3 cup light brown sugar

• Aromatics: 6 cloves garlic, crushed; 1 tablespoon peppercorns

• Citrus: 1 orange, 1 Meyer lemon, sliced

• 1 cup rosé, Sauvignon Blanc, or other sweet wine, or apple juice

For the Rub:

• 2 tablespoons smoked paprika

• 1 tablespoon granulated garlic

• 1 tablespoon onion powder

• 1 teaspoon dried thyme, crushed

• 1 teaspoon dried rosemary, crushed

• 1/2 teaspoon black pepper

• 1/2 teaspoon crushed red pepper flakes

• 3 teaspoons sea salt

• Dijon mustard, for binding

For The Glaze:

• 1/4 cup agave syrup or maple syrup

• 1/4 cup cherry jam

• 1/4 cup orange jam

• 2 tablespoons lime or lemon juice

• 1 teaspoon sriracha-style hot sauce

• 1 teaspoon tamari (optional)

Equipment:

• Marination container

• Pellet grill

• Bear Mountain BBQ Old Fashioned 100% Hardwood Pellets

• Meat thermometer

• Wire rack

Instructions:

1. Prepare the Pork Rack: Score the rack of pork in a diagonal pattern on the fat cap. Trim any excess fat.

2. Cut into Chops and Form (Optional): Cut the rack of pork into 2-rib thick chops. For a more uniform shape, you can use butcher's twine to tie around the loin of each 2-rib chop.

3. Brine the Pork Chops: In a large bowl or container, whisk together the cold water, kosher salt, and light brown sugar until dissolved. Add the crushed garlic, peppercorns, and sliced orange and Meyer lemon. Stir in the rosé, Sauvignon Blanc, sweet wine, or apple juice.

   
   

   Submerge the pork chops in the brine, ensuring they are fully covered. Refrigerate for exactly 4 hours. Brining for longer can result in overly salty meat.

   
   

   Remove the chops from the brine and place them on a wire rack to air dry in the refrigerator for 30 minutes. Discard the brine.

4. Season the Pork Chops: In a small bowl, combine the smoked paprika, granulated garlic, onion powder, dried thyme, dried rosemary, black pepper, crushed red pepper flakes, and sea salt.

   
   

   Generously spread Dijon mustard over all sides of the pork chops. This acts as a binder for the rub. Then, evenly sprinkle the spice rub over the mustard-coated pork chops, pressing lightly to adhere.

5. Preheat Your Pellet Grill: Fill the hopper of your pellet grill with Bear Mountain BBQ Old Fashioned Hardwood Pellets. These pellets, made with wood from authentic bourbon barrels along with orange and cherry hardwoods, will contribute beautifully to the flavor profile.

   
   

   Preheat your pellet grill to a low temperature, around 250°F (121°C). This lower temperature promotes smoke absorption without rapid cooking.

6. Smoke the Pork Chops: Place the seasoned pork chops directly on the grill grates, leaving some space between them for even smoke circulation.

   
   

   Close the lid and smoke for approximately 1.5 hours, flipping the chops after the first 45 minutes to ensure even smoking. Monitor the internal temperature with a meat thermometer inserted into the thickest part of a chop. Aim for an internal temperature just over 120°F (49°C).

7. Prepare the Glaze: While the pork chops are smoking, combine the agave syrup or maple syrup, cherry jam, orange jam, lime or lemon juice, sriracha-style hot sauce, and tamari (if using) in a small bowl. Set aside.

8. Sear and Glaze the Pork Chops: Once the pork chops have reached an internal temperature just over 120°F (49°C), increase the temperature of your pellet grill to high heat, around 400-450°F (204-232°C).

   
   

   Sear the chops for 2-3 minutes per side to develop a nice crust. After the initial sear on both sides, brush the tops of the chops generously with the glaze. Continue to sear, turning the chops every 1-2 minutes and brushing with more glaze each time, including the thick edges. Cook until the internal temperature reaches 138-140°F (59-60°C). Remember that the USDA recommends a minimum internal temperature of 145°F (63°C) for pork; carryover cooking will bring it to the safe temperature during the rest.

9. Rest the Pork Chops: Remove the smoked and seared pork chops from the grill and transfer them to a clean cutting board. Tent them loosely with aluminum foil and let them rest for 8-10 minutes. This resting period is crucial for the juices to redistribute, resulting in tender and flavorful chops.

10. Serve: If you formed 4 large chops, slice each one down the center along the bone to create 8 individual servings. Serve hot with your favorite side dishes.

Tips and Variations:

• Wood Choice: Bear Mountain BBQ Woods offers a variety of delicious wood pellets for pork. Experiment with different flavors to find your preference. Apple and cherry provide a mild, slightly sweet smoke, while hickory and mesquite offer a bolder, more intense flavor.

• Herbs: Feel free to incorporate other dried or fresh herbs into the rub, such as sage or marjoram. If using fresh herbs, chop them very finely.

• Glaze Variations: During the last 15-20 minutes of smoking (before increasing the heat for searing), you can brush the pork chops with alternative glazes like a honey-mustard glaze, maple-bourbon glaze, or a fruit-based barbecue sauce.

Enjoy your wonderfully smoked pork chops! They sound absolutely delicious. Let me know how they turn out!

Author: Merry Graham (with edit by AI)