Smoked Bone-In Pork Chops are the move when you want serious flavor without overcomplicating dinner. Thick-cut, smoky, and reverse-seared to perfection that hits every time.
If you’ve been stuck with dry, boring pork chops in the past, this recipe changes everything. Leaner than grilled pork belly, these smoked bone-in pork chops are thick, juicy, and full of bold flavor thanks to a simple dry brine, charcoal smoke, and a hot sear to finish.
Why This Process Works
Flavor first: Smoking low and slow lets the chops soak up all that good wood flavor, while finishing over high heat locks in that perfect crust!
Built-in insurance: Bone-in pork chops are harder to overcook, staying juicy thanks to extra fat and insulation.
Sear smart: Reverse searing gives you full control—no flare-ups, no guesswork. Just perfect, crusty pork every time. Once you learn how to smoke pork chops, you will never go back!
We’re keeping the method straightforward—no fancy gear, no marinades, just a solid seasoning blend and the power of reverse searing. Stick around, and I’ll walk you through how to get crusty, smoky pork chops that are tender all the way to the bone.
Key Ingredients
Bone-in pork chops — Go with a thick pork chop, at least 1” or more. The bone keeps them juicy and flavorful on the grill.
Canyon Crust — A bold, savory spice rub with salt, pepper, garlic, and spice. Use your favorite, or see below for swap ideas.
Substitutions or Variations for Flavor
No Canyon Crust? Try Sedona Sand for something smoky and sweet, or go DIY with a 50/50 mix of kosher salt and cracked black pepper.
Different woods, different vibes. Apple and cherry for subtle sweetness, or hickory for that classic bacon-smoke punch.
Supplies Needed
Charcoal grill
Instant-read thermometer
Wood chips or chunks
How to Make These Smoked Bone-In Pork Chops
Prepare the pork. Season pork chops generously on all sides. If possible, allow them to rest at least 1 hour in the fridge, uncovered, on a baking sheet with a wire rack. They can be dry-brined in this way up to overnight, which promotes more smoke flavor and a crispier crust. Take the pork out of the fridge 30 minutes before adding it to the warm grill.
Prep the grill. Set up the charcoal grill for 2-zone cooking by pushing the hot coals to one side—that way, you’ve got both direct and indirect heat to work with. Aim for about 250-275°F. Add wood chunks or wood chips for additional flavor.
Smoke. Place the pork chops on the cooler side of the grill away from the coals. If using wood chunks, make sure most of the white smoke is gone before adding the meat. Allow the pork to smoke for about 45 minutes, or until the internal temperature is around 120-125°F.
Sear. Remove the lid of the grill and let the coals warm up for searing. Move the chops to the fire, searing for 60 seconds on each side before flipping and repeating the process. Continue to do so until they are about 5 degrees from your target temperature (I recommend about 135-140°F).
Rest and serve. Rest the smoked pork chops for a few minutes at room temperature before slicing against the grain. Make sure to save that bone; gnawing on it is the best part!
Top Tips
Always dry brine! Even an hour makes a big difference in flavor and crust, but if you have the time, I recommend dry brining overnight in the fridge.
Move to the cool zone when checking internal temperature. It’s safer and more accurate—plus, it keeps you from overcooking.
Thick cuts only. Skip the thin cut pork chops for this smoked pork chop recipe. They will overcook before it gets any smoke flavor!
Leftover smoked pork chops keep well and are easy to repurpose. Let the chops cool completely, then store them in an airtight container in the fridge for up to 3 to 4 days. To reheat, warm them gently in a 300°F oven wrapped in foil. You can also slice them and reheat quickly in a hot skillet for crispy edges.
If you don’t plan to eat them soon, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Common Question about Smoked Pork Chops
What internal temperature should smoked pork chops be?
USDA recommends 145°F internal temperature, measured with an instant-read meat thermometer, then rested for a few minutes. Pulling them off just before your target temperature is recommended, as they will continue to cook for a few minutes while resting.
Should I use bone-in or boneless pork chops for smoking?
Bone-in chops add flavor and stay juicier. Boneless chops cook faster but dry out easily. Both work, but bone-in is preferred for reverse sear.
What kind of wood is best for smoked pork chops?
Apple wood, cherry wood, maple wood, hickory wood, or pecan wood are great options. They’re milder and pair well with pork’s natural sweetness. Hickory will give the pork a familiar bacon flavor!
Do I need to brine pork chops before smoking?
Yes, it makes a big difference. A dry brine is recommended for at least 1-2 hours. Builds flavor and helps with crust—better than a wet brine for smoking.
How long does it take to smoke bone-in pork chops?
Typically 40–50 minutes at 250°F for thick-cut pork chops, depending on the thickness of your chops and the charcoal grill. Make sure you check the internal temperature periodically and use your instincts.
More Pork Recipes to Try
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Prepare the pork chops by generously seasoning all sides. If possible, allow them to rest at least 1 hour in the fridge, uncovered, on a baking sheet with a wire rack. They can be dry-brined in this way up to overnight, which promotes more smoke flavor and a crispier crust. Take the pork out of the fridge 30 minutes before adding it to the warm grill.
Set up the charcoal grill for 2-zone cooking by pushing the hot coals to one side—that way, you’ve got both direct and indirect heat to work with. Aim for about 250-275°F. Add wood chunks or wood chips for additional flavor.
Place the pork chops on the cooler side of the grill away from the coals. If using wood chunks, make sure most of the white smoke is gone before adding the meat. Allow the pork to smoke for about 45 minutes, or until the internal temperature is around 120-125°F.
Remove the lid of the grill and let the coals warm up for searing. Move the chops to the fire, searing for 60 seconds on each side before flipping and repeating the process. Continue to do so until they are about 5 degrees from your target temperature (I recommend about 135-140°F).
Rest the smoked pork chops for a few minutes before slicing against the grain. Make sure to save that bone; gnawing on it is the best part!
Notes
Leftover smoked pork chops keep well and are easy to repurpose. Let the chops cool completely, then store them in an airtight container in the fridge for up to 3 to 4 days. To reheat, warm them gently in a 300°F oven wrapped in foil. You can also slice them and reheat quickly in a hot skillet for crispy edges.
