Americas / Main
Hickory Smoked Pork Chops
Pork chops seared hot then cooked slowly over hickory wood makes your mouth water just thinking about it, right?
Ingredients
- pork chops, rib chops4
- salt1 cup
- honey3/4 cup
- apple cider vinegar, hot2 cup
- ice2 lb
- cayenne pepper1 tbsp
- paprika2 tbsp
- ancho chile powder2 tbsp
- black peppercorns, cracked1 tbsp
- olive oil
- hickory chunks, soaked
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Combine salt, honey, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled.
Insert pork chops and brine in the refrigerator for 1–2 hours.
Drain pork and pat dry with paper towels. Discard remaining brine.
Combine remaining seasonings and rub on both sides of each pork chop.
Get your smoker ready. Place chunks in the firebox and keep the smoker at around 250°F.
Brush with olive oil and grill on high just until marked. Flip and repeat 1 more time.
Move to smoker and insert a probe thermometer into one of the chopes. Cover and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast. Carry-over will take it the last 5 degrees. Keep checking the temperature and microwave if needed to get above 145°F.
Move to a plate and let rest 5 minutes. Serve warm.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：ancho chile powder、hickory chunks, soaked）
