Smoke pork chops on Traeger grill - Traeger pork chops - meat church rub's

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner and often less expensive.

Prepare the brine by mixing salt, sugar, and water in a bowl until dissolved.

Submerge the pork chops in the brine and refrigerate for at least 4 hours or overnight.

Remove the pork chops from the brine and pat dry with paper towels.

Combine garlic powder, onion powder, paprika, black pepper, mustard powder, and cayenne pepper in a small bowl to create a rub.

Rub the spice mixture evenly over both sides of the pork chops.

Let the pork chops sit at room temperature for 30 minutes to allow the rub to penetrate.

Soak the smoking wood chips in water for at least 30 minutes before using.

Prepare your smoker or grill for indirect cooking and heat to 225°F (107°C).

Add the soaked wood chips to the smoker box or directly on the coals.

Place the pork chops on the grill grates away from direct heat and close the lid.

Smoke the pork chops for about 1.5 to 2 hours, or until they reach an internal temperature of 145°F (63°C).

Remove the pork chops from the smoker and let them rest for 5-10 minutes.

Drizzle with lemon juice and garnish with fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level: