Smoked Pork Chops with Apple BBQ Glaze are thick-cut, bone-in pork chops slow-smoked until juicy and finished with a sweet, tangy apple-infused barbecue glaze. This easy smoked pork chop recipe delivers bold BBQ flavor without drying out the meat—perfect for backyard smokers, pellet grills, or charcoal setups.
Dissolve ¼ cup kosher salt and ¼ cup brown sugar in 1 gallon water.
Brine pork chops 1–4 hours.
Rinse and pat very dry.
Lightly coat chops with oil or butter.
Mix dry rub and season generously on both sides.
Let rest at room temperature 20 minutes.
Heat smoker to 250°F (121°C).
Use apple or hickory wood for balanced smoke.
Place chops directly on grates.
Smoke uncovered for 45–60 minutes, until internal temp reaches 135–140°F.
Combine all glaze ingredients in a saucepan.
Simmer over medium heat 8–10 minutes until thick and glossy.
Brush chops generously with apple BBQ glaze.
Increase smoker or grill heat to 375–400°F.
Finish chops 5–10 minutes, flipping once, until internal temp reaches:
145°F (USDA safe, juicy)
Glaze one final time.
Rest pork chops 5–10 minutes before serving.
Smoked mac & cheese
Grilled apples or applesauce
Roasted sweet potatoes
Coleslaw or vinegar slaw
Grilled green beans or asparagus
Beer: Amber ale, brown ale, or hard cider
Wine: Chardonnay, Pinot Noir, or Riesling
Non-alcoholic: Apple cider, sweet tea, or sparkling water
Thickness matters: Thin chops dry out—go thick.
Brining is the #1 secret to juicy smoked pork chops.
Apple + pork is a natural pairing—don’t skip the glaze.
Use a thermometer; pork goes from juicy to dry fast.
Leftovers slice beautifully for sandwiches, salads, or breakfast hash.
4 servings