These smoked pork rib chops take almost no time to prep and they cook quickly. The combination of spices and smoky flavour is delicious.
In a small bowl, mix all the spices together. Note, you may need to press down the brown sugar with the back of a spoon to remove lumps.
Coat the pork rib chops with the spice mixture. Make sure to be generous with the spices on the top, bottom and sides of the chops.
Place the chops on a dish, cover (cling wrap or aluminum foil) and refrigerate for 2 to 3 hours.
Start up the smoker according to your manufacturer's instructions and raise the temperature to around 225 ºF.
Start your smoke. We used mesquite wood for this recipe. Feel free to use your favourite wood.
We aimed for an internal temperature of 150 ºF, feel free to cook them longer if you like your pork well done.
We use a digital smoker thermometer to make sure the desired internal temperature is spot on.