Hickory Smoked Pork Chops
Hickory smoked pork chops get a sweet and salty brine before they ever meet the fire. Honey and apple cider vinegar season the meat through and keep thick rib chops juicy during a long, slow smoke. A rub of cayenne, paprika and ancho adds heat and color, and a quick sear gives grill marks before the chops finish over hickory. A probe thermometer takes the guesswork out of doneness.
Instructions
Put the salt, honey and hot vinegar in a gallon-size zip-top bag and stir or shake until dissolved. Add the ice and shake until most of it has melted and the brine has cooled.
Add the pork chops to the bag, seal it and refrigerate for 1 to 2 hours. Drain the chops, pat them dry with paper towels and throw away the brine.
Mix the cayenne, paprika, ancho chile powder and cracked peppercorns. Rub the mixture over both sides of each chop.
Get the smoker going by placing the soaked hickory chunks in the firebox and holding the temperature at around 250°F.
Brush the chops with olive oil and sear them on a hot grill just until grill marks form. Flip and sear the second side the same way.
Transfer the chops to the smoker and insert a probe thermometer into one of them. Cover and cook until the internal temperature reaches 140°F for medium rare, 155°F for medium, or 165°F for well done. The temperature will climb about 5 degrees more as the meat rests.
Move the chops to a plate and let them rest for 5 minutes. Serve warm.
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