Gas Grill Smoked BBQ Pork Chops
Bone-in pork chops infused with smoke flavor using a foil packet method on a gas grill. Wood chips smolder atop the primary burner while chops grill nearby, basted with BBQ sauce for a caramelized finish. Quick cooking with resting yields juicy, smoky results.
Ingredients
- 4 bone-in pork chops, 1 inch thick
- 2 cups smoking wood chips, soaked
- 1 cup BBQ sauce
- heavy duty aluminum foil
Instructions
- 1
Soak wood chips in water for 15 minutes.
- 2
Wrap soaked chips in heavy duty aluminum foil into a long narrow packet, avoiding holes in sides and bottom.
- 3
Cut 4 evenly spaced slits in the top of the packet.
- 4
Remove grate above primary burner and place smoke packet on burner, then return grate.
- 5
Turn grill to high, cover and preheat for at least 15 minutes until smoking.
- 6
Clean and oil grates. Leave primary burner on high and turn off all other burners.
- 7
Place pork chops as close to smoke packet as possible, cover and grill for 3 minutes.
- 8
Flip chops, cover and grill for 3 minutes.
- 9
Brush BBQ sauce on one side, flip, cover and grill for 3 minutes.
- 10
Brush BBQ sauce on remaining side, flip, cover and grill for 3 more minutes.
- 11
Remove when internal temperature reaches 140 degrees F.
- 12
Tent with foil and rest for 5 minutes before serving.
Tips
Soak chips to generate more smoke rather than flame.
Keep holes out of packet sides and bottom so smoke exits from top slits only.
Position chops close to smoke packet for maximum smoke exposure.
Use a meat thermometer to avoid overcooking.
Good to Know
Wood chips can be soaked up to 1 hour before grilling.
Serve immediately after resting period with additional BBQ sauce on the side.
Common Mistakes
Do not poke holes in foil packet sides or bottom to ensure smoke exits from top only.
Do not remove from grill before reaching 140F internal temperature to ensure proper doneness.
Do not skip the 5-minute rest to retain juices.