Blake’s Porkchops

From the Ranch & Rifle Community

We love hearing from folks who take Ranch & Rifle flavors and make them their own. Blake (a fan since the beginning) sent in this simple, knockout recipe for smoky, juicy pork chops that had us licking our fingers clean. It’s all about layering flavor—starting with our signature BBQ Rub and finishing with a fiery kiss of our Hot Honey Rub.

This one’s for backyard pitmasters, campfire chefs, and anyone who respects a good piece of pork cooked slow and low.

Ingredients

• 4 bone-in pork chops (about 1 to 1 ½ inches thick)

• 2 tablespoons olive oil

• 3 tablespoons Ranch & Rifle BBQ Rub

• 2 tablespoons Ranch & Rifle Hot Honey Rub

• Optional: wood chips (hickory or applewood recommended)

Instructions

1. Prep the Pork

Pat the pork chops dry with paper towels—moisture is the enemy of good bark. Drizzle them lightly with olive oil and rub it in to help the seasoning stick.

Generously coat both sides of the chops with Ranch & Rifle BBQ Rub, pressing it in so it forms a nice crust. Let them rest at room temperature while you get your smoker fired up.

2. Fire Up the Smoker

Preheat your smoker to 225°F. We like hickory or applewood for pork, but you do you. Make sure you’re getting a clean, steady smoke.

3. Smoke ‘Em Low and Slow

Place the chops directly on the grates. Close the lid and let them smoke for about 1 to 1 ½ hours, or until they hit an internal temp of 130°F.

4. Crank Up the Heat and Finish Strong

Once they’ve hit 130°F, you’ve got a choice. You can finish them on a hot grill for that crispy sear, or crank the smoker up to 400°F and sear them right there. Either way, now’s the time to bring in the Hot Honey Rub.

Give each chop a generous dusting of Ranch & Rifle Hot Honey Rub just before the final flips—this is where you get that sticky-sweet heat working its magic. Flip them a couple times over the high heat until they hit 145°F internal and get a little caramelization on the outside.

5. Rest and Serve

Pull the chops off the heat and let them rest for 5 minutes. This is the hard part, but worth it.

Slice in and watch the juice run. Serve ‘em up with your favorite sides—maybe some smoked beans, grilled corn, or a cold beer.

Final Word

Big thanks to Blake for sending this one in! It’s simple, smoky, and pure pork chop perfection—made better with a little Ranch & Rifle flavor. Got your own recipe? Send it our way and maybe you’ll be featured next.

Let me know if you want to add a grilling variation or side pairings!