Tender and juicy leftovers won't be a problem with this dish.
Bring Pork Chops to Room Temperature and pat dry with paper towels.
Preheat smoker to 225°F - 250°F
Apply Dry Rub to Pork Chops (PAT! DO NOT RUB)
Place pork chops on rack and wood chips/pellets etc. See article "Got Wood?"
For this recipe we used Sugar Maple and a small handful of Hickory.
Cook for 70 mins or until internal temp reaches 145°F
Remove from smoker and serve.
Ingredients
Directions
Bring Pork Chops to Room Temperature and pat dry with paper towels.
Preheat smoker to 225°F - 250°F
Apply Dry Rub to Pork Chops (PAT! DO NOT RUB)
Place pork chops on rack and wood chips/pellets etc. See article "Got Wood?"
For this recipe we used Sugar Maple and a small handful of Hickory.
Cook for 70 mins or until internal temp reaches 145°F
Remove from smoker and serve.