Today we are smoking French-cut Pork Chops. Pork chops are very easy to smoke. The only real concern you need to watch for is not over-smoking, so that the pork chops do not dry out.
“French-cut” or “Frenched” is done for presentation purposes. It is
quite common in restaurants and simply means that the meat has been cut
away from the end of the chop, so that part of the bone is exposed.
I’m seasoning these chops with King Street Blues Rib and Butt Rub from the “best little roadhouse in Virginia“, King Street Blues Restaurant in Alexandria, Virginia.Liberally apply the Rib and Butt Rub to both sides of the chops. For chops I really don’t find any taste improvement in letting the chops rest with the seasoning overnight.
Smoking pork chops is really very easy and only takes about 1.5 hours at 225 degrees F using our Masterbuilt Electric Smoker. A great smoking wood selection for chops is apple wood. You will want to smoke the chops to an internal temperature of 145 degrees F and then let rest for 3 minutes. For all of the steps to smoke perfect chops, see our How to Smoke Pork Chops Video below.