How to Smoke Pork Chops for Maximum Flavor! 🍖✨

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is less expensive.

Cut pork loin into thick chops, about 2 to 2.5 inches thick.

Prepare the brine with a 50/50 blend of kosher salt and light brown sugar, adding about 5-6 cups of water and some black pepper.

Submerge the pork chops in the brine, ensuring all air is removed, and refrigerate for about 3 to 4 hours (up to 6 or 8 hours if desired).

After brining, rinse and pat the pork chops dry if brined for more than 4 hours to avoid excessive saltiness.

Season all sides of the pork chops with Fire Wrangler Zesty Ranero barbecue seasoning or any preferred barbecue seasoning.

Preheat the grill to about 325°F (163°C) for hot and fast smoking.

Place the pork chops on the grill and smoke for about 1 hour to 1 hour and 15 minutes, aiming for an internal temperature of 140°F to 145°F (60°C to 63°C).

Remove the pork chops from the grill and let them rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens