Craving pork chops with a perfect smoky flavor? Fire up your Pit Boss and prepare for the juiciest, most flavorful chops you’ve ever made. This foolproof recipe removes all the guesswork from smoking pork – no dry meat in sight.
Gone are the days of tough, chewy pork chops. Instead, we’re talking melt-in-your-mouth tender meat with a beautiful smoke ring and flavor.
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Why You’ll Love This Recipe
This recipe is excellent if you want to smoke something on short notice. It only takes a couple of hours from start to finish!
It’s great for a weeknight meal when you want something more exciting than usual. Get it started when you get home from work, and then relax until it’s time to eat!
It also uses simple ingredients. This makes it easy to shop for. You might even have most of the ingredients in the cupboard!
What You’ll Need to Cook Pork Chops on the Pit Boss
Bone-in pork chops (1-inch thick)
Melted butter
Dry Rub:
Brown sugar
Smoked paprika
Garlic powder
Kosher salt
Black pepper
Cayenne pepper (optional)
How to Cook Pit Boss Pork Chops
Step 1: Prepare the Pork Chops
Take the thick-cut pork chops out of the fridge. Let them rest for half an hour so they can reach room temperature.
Using paper towels, pat the pork chops dry. This will help the rub stay on better.
Step 2: Prepare the Dry Rub
Mix dry rub ingredients in a small bowl. This includes brown sugar, smoked paprika, garlic powder, salt, pepper, and cayenne.
Brush oil onto each side of each pork chop. Generously and evenly apply the rub to the pork chops.
Step 3: Preheat the Smoker
Preheat the smoker to 250°F. Use applewood or pecan wood chips.
Step 4: Smoke
Put pork chops directly on the grill grates. Leave space between them so they can cook evenly.
Smoke the thick-cut pork chops for 75-90 minutes. The thicker they are, the longer they will need. The target internal temperature is 145°F. Use a meat thermometer to ensure that it’s cooked thoroughly.
Step 5: Rest and Serve
Remove the smoked pork chops from the smoker when they reach an internal temp of 145°F. Let them rest for 5-10 minutes. This will lock in the juices.
How Long to Smoke
Smoke the pork until it reaches an internal temperature of 145°F. For 1-inch thick chops, this should take about 75-90 minutes. The thicker pork chops will take a longer cook time.
This time is calculated based on a cooking temp of 250°F. A higher temperature will result in a quicker cooking time. You’ll expect the smoking process to be longer if you use a lower temperature.
How To Store Leftovers and Reheat
Refrigerate leftovers in an airtight container for a few days. If you properly freeze any leftovers, they will last for a few months.
You can reheat them in the microwave or on the stove. Be sure to add moisture so the meat doesn’t dry out!
My Favorite Wood Chips
We recommend using applewood or pecan wood chips for pork. The mild and sweet, smoky aroma will permeate the pork.
These delicious flavors will complement the meat and any side dishes you prepare.
If you prefer a more smoky flavor, hickory pellets are also a pretty popular choice.
What To Serve With Chops
Here are a few great side dishes to complement this recipe:
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Pit Boss Pork Chops
Smoked pork chops on the Pit Boss with a simple spice rub. They come out juicy and flavorful every time. Perfect for an easy dinner that tastes great and doesn’t take much work.
- 4 bone-in pork chops 1-inch thick
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional for a hint of heat
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Remove the pork chops from the fridge 30 minutes before cooking to allow them to reach room temperature.
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Pat the pork chops dry with paper towels to help the rub adhere better.
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Mix brown sugar, smoked paprika, garlic powder, kosher salt, black pepper, and cayenne pepper (if using) in a small bowl.
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Brush both sides of each pork chop with melted butter.
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Sprinkle the rub generously over the pork chops, pressing it into the meat for even coverage.
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Preheat your smoker to 250°F (121°C) for a slightly faster cooking time and deeper flavor.
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Add applewood or pecan wood chips to infuse a rich, smoky aroma.
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Place the pork chops on the smoker rack, leaving space between them for even cooking.
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Smoke for 75-90 minutes, depending on their thickness, until the internal temperature reaches 145°F (63°C).
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Remove the pork chops from the smoker and let them rest for 5-10 minutes to lock in juices. Serve with your favorite sides like coleslaw or grilled vegetables.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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