Barbequed Pork Chops

These pork chops get the full backyard treatment: a dry rub, a low smoke, then a blast of high heat to finish. Saving the barbecue sauce for the very last few minutes is the move that keeps it from burning into a black, bitter crust.

The two-stage cooking is what makes this work. Twenty minutes on low heat lets the smoke flavor soak into the meat while the rub forms a seasoned bark. Then you crank the heat and let the chops sear and caramelize on the outside while staying juicy inside.

Garlic salt, celery salt, and paprika make a simple but effective base rub. The celery salt is the sleeper ingredient here, adding a savory, almost herbal note that rounds out the smokiness.

Pro Tips

• Use bone-in, thick-cut chops (at least 1 inch). Thin chops dry out fast over an hour of grilling.
• Only baste with sauce in the last 5 minutes. Sugar in barbecue sauce burns quickly over direct heat.
• Let the chops rest for 5 minutes after pulling them off the grill. The juices redistribute and every bite stays moist.
• Check internal temperature with an instant-read thermometer. Pork is safe at 145°F (63°C) with a 3-minute rest.

Variations

• Add smoked paprika instead of regular paprika for a deeper, more intense smokiness.
• Brush with a vinegar-based Carolina sauce instead of tomato-based barbecue sauce for a tangier finish.
• Brine the chops in saltwater for 2 hours before grilling if you want extra insurance against drying out.