Double bone-in smoked pork chops are juicy, flavorful, and sure to impress at your next BBQ. This straightforward recipe adds a delicious smoked protein to your repertoire and is approachable for beginners and experienced pitmasters alike.
While pork chops can dry out when cooked improperly, brining and careful temperature control are the keys to tender, juicy results. Follow the simple steps below and you’ll be rewarded with thick, smoky chops that slice beautifully and taste even better.
If you’d like side ideas, classics like summer succotash, grilled corn on the cob, barbecue baked beans, deviled eggs, or a grilled Mexican street corn salad pair wonderfully with smoked pork chops.
Why You Will Love Double Bone-In Smoked Pork Chops
These chops make a statement on the grill. When you pull them off the smoker they look incredible and deliver great smoky pork flavor without requiring an all-day smoke. Unlike large cuts that can take many hours, double bone-in chops are ready in roughly one to one-and-a-half hours, depending on smoker temperature.
For years dry pork chops discouraged many home cooks, but with the right approach—brine, correct cooking temperature, and a resting period—you can avoid that “meh” result. This technique works for grills and smokers of all types, including pellet grills, electric smokers, and kettles. You can also apply the same method to pork loin or tenderloin with minor timing adjustments.
Read on for a clear, practical method to prepare these impressive chops.
How To Prepare Double Bone-In Smoked Pork Chops
The process is simple and reliable. The essential steps are brining overnight, seasoning with a dry rub, smoking to the proper internal temperature, and resting. These steps work for single bone-in or double bone-in chops; the only difference is the quantity of brine and rub needed.
Start with a rack of pork. A full rack is economical and yields multiple large chops when cut into sections of two bones each. Brining the meat overnight ensures even seasoning and helps break down muscle fibers for a more tender final result.
Ingredients For Pork Brine
This brine is a reliable base for pork and can be adjusted with extra aromatics if desired.
- 10 cups water
- 3/4 cup kosher salt
- 1/2 cup sugar
- 4 rosemary sprigs
- 2 tbsp peppercorns
- 2 bay leaves
- 1/2 onion, halved
- 6 garlic cloves, cracked
Stir the ingredients together until the salt is fully dissolved—no need to boil. Submerge the chops in the brine in a large container or two-gallon zip-top bag and refrigerate for about 12 hours or longer for best flavor penetration.
After brining, cut the rack so each chop contains two bones; depending on rack size this yields about 4–5 large chops. Rinse off any loose aromatics, discard the brine, and pat the chops dry before applying the rub.
Ingredients For The Dry Rub
- Smoked paprika
- Garlic powder
- Chili powder
- Kosher salt
- Black pepper
- Onion powder
- Celery seeds (or celery salt)
- Dark brown sugar
- Dried oregano
- Dried thyme
- Cumin
- Dry mustard
Combine the rub ingredients and break up any brown sugar clumps. This quantity is enough for roughly 8–9 pounds of meat; reserve any leftover rub in an airtight container for other uses.
Remove the chops from the brine, pat dry, and apply the rub liberally on all sides. You can truss chops with butcher’s twine if needed to even out irregular shapes, but it’s usually unnecessary.
Set your smoker or grill for an indirect cook between 225°F and 275°F; a steady 250°F is ideal. If using a grill, set the heat to one side and place the chops on the cooler side for indirect cooking. Add wood of your choice—oak or pecan are balanced options for pork, while apple or cherry add sweeter fruit notes. Hickory adds stronger smoke if you prefer.
Insert a probe or instant-read thermometer near the bone (but not touching it) and smoke until the internal temperature nears 140°F. Cooking time varies with thickness and heat stability but plan for approximately 1 to 1.5 hours. Remove the chops and allow them to rest for 15–30 minutes; residual heat will bring the internal temperature to the USDA-recommended serving point around 145°F.
After resting, slice or serve the chops whole. Thick, properly cooked chops will be moist and tender with a flavorful smoke ring and crisp, seasoned exterior.
The three most important factors for success are the brine, cooking to the correct internal temperature, and allowing the meat to rest. Follow those and you’ll consistently produce excellent smoked pork chops.
Tips And Variations
- This method works for boneless chops too; adjust cooking time for thinner cuts.
- Any smoker type is suitable. On a gas or charcoal grill, cook indirectly and add smoked wood in foil packets near the heat source to boost smoke flavor.
- Serve as-is or offer your favorite barbecue sauce on the side for finishing.
Other Amazing Recipes For The Smoker (BBQ)
Smoked Pork Shoulder (Pork Butt)
Fall-Apart Smoked Chuck Roast Recipe
St. Louis Ribs – Learn How To Do Smoked Ribs Like A Pro
Double Bone-In Smoked Pork Chops Recipe
Equipment
- Smoker or grill
Ingredients
- 8 lbs rack of pork
Ingredients for Rub
- 1/2 cup smoked paprika
- 1/8 cup garlic powder
- 1/4 cup chili powder
- 2 tsp kosher salt
- 3 tbsp black pepper, freshly ground
- 2 tbsp onion powder
- 2 tsp celery salt
- 2 tbsp brown sugar
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp cumin
- 2 tsp dry mustard
Ingredients for Brine
- 10 cups water
- 3/4 cup kosher salt
- 1/2 cup sugar
- 4 rosemary sprigs
- 2 tbsp black peppercorns
- 2 bay leaves
- 1/2 onion
- 6 garlic cloves, crushed
Instructions
- Add all brine ingredients and mix until the salt dissolves.
- Cut the rack so each portion has two ribs (about 4–5 sections).
- Place chops into a container or large zip-top bag and pour the brine over them.
- Refrigerate overnight or at least 12 hours.
- Mix the rub ingredients together until well combined.
- Remove chops from the brine, discard the brine, and pat the meat dry.
- Apply the rub liberally to all sides of the chops.
- Set smoker or grill temperature between 225°F and 275°F; aim for about 250°F.
- Place the pork chops into the smoker and add your preferred wood.
- Smoke until the internal temperature near the bone reaches about 140°F, adding wood as needed.
- Remove chops and rest 15–30 minutes; carryover heat will bring them to the final serving temperature.
- Serve and enjoy.