Image of Pork Chops

Ingredients

  • Thick Cut, Bone-In Pork Chops
  • Coarse Black Pepper
  • Kosher Salt
  • Garlic Powder

Steps

  1. Dry brine - season pork chops liberally with kosher salt and place on a wire rack over a sheet tray in the refrigerator. Let them dry brine for at least 2 hours, but 8 to 12 hours is preferred.

  2. After dry brining, season with coarse pepper and garlic powder on all sides.

  3. Smoke at 225F until the internal temperature reaches 120-125F.

  4. Remove chops and heat grill to 650-700F.

  5. Grill chops to add color and finish cooking to internal temperature of 130-140F.

Notes

This recipe uses a “reverse sear” technique. This helps with temperature control so the pork chops don’t get over cooked and it also gives an opportunity to impart some smoke flavor.