Grilled Hickory Smoked Rib Eye Pork Chops

This is probably the most basic method to wood smoke (hickory, in this case) pork rib eye chops on a grill. There’s no marinating involved – just take the pork rib eye chops out of the refrigerator one hour before grilling, coat with oil, salt or Lawry’s seasoned salt, and pepper, and then grill. The flavor is also at its most basic – just pork and wood smoke (in this case hickory).

Enjoy!

Ingredients

2-4	2-4	Pork rib eye chops, about 1 lb. (500 g.) each
1 tsp.	5 ml.	Salt or Lawry’s seasoned salt per pork chop
1 tsp.	5 ml.	Ground black pepper per pork chop
1 tsp.	5 ml.	Sesame oil per pork chop

 

Equipment

22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Preparation Instructions

1. Use pork chops at least 1-inch (2.5 cm.) thick – the thicker the better. Take the pork chops out of the refrigerator at least one hour before cooking. Coat each pork chop with sesame oil and then add the salt or Lawry’s seasoned salt and ground black pepper to all the exposed surfaces of the pork chop.
2. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the hickory wood smoking (pecan, oak, or any other wood can be used) for one hour if desired. I use dry and not soaked wood.
3. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to brown the pork chops and the side without the coals (the “cold” side) will be used to smoke them. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the pork chops on the hot side of the grill for 2 minutes uncovered. Rotate the pork chops 90⁰ and cook for another 2 minutes uncovered to produce the grill marks. Turn the pork chops over and repeat the procedure to produce the grill marks on the other side.
5. Move the pork chops to the cold side of the grill, cover the grill, and indirect heat will be used to roast the pork chops for 10-15 minutes. For thicker pork chops, the amount of time cooking needs to be increased. The temperature of your fire and previous experience with your grill will determine the total cooking time for the pork chops. Remove the pork chops from the grill and allow to rest for 5 minutes before serving.