These electric smoked pork chops are the ultimate fuss-free home smoked dinner. Done in just 90 minutes, this is barbecue pork made easy.
While a lot of high-ticket barbecue cuts take in excess of three or four hours on the smoker, these electric smoker pork chops can be served up in just 90 minutes. This makes them a great fallback for the backyard cooker if you’re feeling lazy, or for weeknights when you have too much going on.
These pork cuts only need a quick dry rub and they’re good to go. And the final result is a plate of juicy and tender pork chops that are way better than anything you’d rustle up in the oven.
Pork Dry Rub
These pork chops don’t spend long in the smoker, so we’re going to use some herb seasoning to elevate the flavor of our pork dish. This pork chop dry rub recipe is one I use for a lot of different grilled and smoked pork, and it works perfectly with these pork chops too. Best of all, it’s easy to make.
This seasoning rub has cumin, paprika, and chili powder at its core to create a beautiful, smokey taste that will match perfectly with your meat.
Ingredients
- 2 tbsp smoked paprika
- 1 tbsp Kosher salt
- 1 tbsp black pepper
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground mustard
- ½ tsp cayenne pepper
Apply the rub liberally to both sides of each chop, and work it in as much as possible. Put the seasoned pork chops in the refrigerator and leave them to sit for at least 15 minutes, although the longer, the better.
Electric Smoker Pork Chops
Equipment
- Smoking wood chips (apple or maple)
Ingredients
- 4 pork chops
Dry Rub
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground mustard
- ½ tsp cayenne pepper
Instructions
- Start your electric smoker, setting the temperature to 225°F (107°C). Load the smoker's wood chip tray with chips.
- In a small bowl, combine all the dry rub ingredients. Apply the dry rub liberally to your pork chops, covering all sides.
- Place the pork chops on the smoker grates and close the chamber door. Smoke for 60-90 minutes, or until internal temperature has reached 145°F (63°C).
- Remove pork chops from the smoker and transfer to a chopping board. Tent with aluminum foil and allow to rest for 10-15 minutes.
- Slice to serve. Enjoy!
