How to Grill Smoked Bone-In BBQ Pork Chops

Pork chops are one of the most common dishes bringing families together at the dinner table across the heartbeat of America.
Here at Smokin' Brother's we like to 1) buy thick-cut, bone-in pork chops, 2) add multiple rubs and seasonings to add layers of flavor, then 3) slow smoke them on an American-made wood pellet grill until juicy and tender, and 4) add a favorite barbeque sauce, let it caramelize, and turn up the heat for a bit of crispness in the bite.
If you want to take the common pork chop to the next level and outcook your neighbors, brother Ryan will walk you through how he's grilling up What's For Dinner tonight.
Ingredients:
-4-6 bone pork chops, 3/4" to 2" thick from your local butcher
-Trauma Hogs SPG rub
-Butt The Kitchen Sink BBQ rub
-BBQ sauce (Adam's Apple or Ryan's Ragin')
Recipe:
-Preheat your grill to 180°F.
-Thoroughly rinse your pork chops, then pat dry.
-Push the chops together to look like a bone-in loin, then season together with a layer of SPG and BBQ rub to be sure you get the edges.
-Separate the pork chops on a sheet of foil, and season with a base layer of -Trauma Hogs SPG, then a layer of Butt The Kitchen Sink, and press the seasoning into the meat.
-It's time to cook. Place the pork chops directly on the grates of your pre-heated grill until the meat reaches 120°F internal temperature.
-Add plenty of sauce to your chops and spread it around evenly with a mop.
-Flip, sauce both sides, and don't forget the edges.
-Close the grill and set the heat to 250 or 275°F.
-Over time the sauce will caramelize. Let the pork chops cook to an internal temperature of 140°F+.
Serve and enjoy!

[@gpdclocal3171]

you missed showing, but promised us, that at the 140F temp you were gonna wrap them in foil...
then you mentioned "going inside to tint them".....what is "tint" (or was CC showing the wrong work for "TASTE" ?)....then, after wrapping them in the foil, did you return them to that 275f grill to raise their internal temp to t (much recommended) higher temp of about 145 ?

[@BpLavoie]

Meat rises @5° (depending) after removal. By taking them in and TENTING (not tinting) he's accounting both for the temp increase and the juice redistribution.
But you knew all that.

[@jwiLx]

Perfect example of everyone with an "auto" smoker thinks theyre a grill master...
Also, I lol'd at the multiple attempts at cutting the finished product.

[@thomasinnis2370]

'Custom butcher' just buy a loin and cut it yourself.