Smoker Pork Chop

Smoked Pork Chop

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Course Main Course
Cuisine barbecue
Servings 4


  • 25 g brown sugar
  • 25 g smoked paprika
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 1 ⁄2 tbsp chilli powder
  • 1 ⁄2 tbsp garlic powder
  • 1 tsp dried herbs
  • 4 pork chops on the bone or other similar cuts
  • 50 g barbecue sauce
  • Salt and pepper


  • In a bowl, combine the brown sugar, smoked paprika, black pepper, salt, chilli powder, garlic powder, herbs and mix well, store this dry rub in an airtight container in your dry stores until you need them.
  • Place all the dry rub in a bowl and cover the pork chops.
  • Cover and marinate in the refrigerator for a least 30 minutes up to 24hours before cooking.
  • Preheat the barbecue on to medium, using the Ninja woodfire machine, fill the smoker container with pellets, set on the smoker setting with 120˚C and press the ignition to start the smoking. Once warmed-up, place the pork chops in the baskets and close the lid. Leave the chops cook for 45 minutes or until the meat as reached 70˚C.
  • Once, ready, brush the pork chops with the barbecue sauce and leave to coat for 5 minutes then turn the chops and again brush with the barbecue sauce to glaze both sides of the chops .
  • Once, sticky and glossy, remove from the machine and place on a serving board. Set to rest for 5 minutes covered with foil before carving.
  • Serve with your favourite sides of potato salads or others.
Keyword Air Fryrer, Barbecue, Kevin Dundon, pork, smoking

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