Smoky Texas BBQ Smokehouse Dinner

Allergens

Gluten (if using a gluten-containing BBQ sauce)

Ingredients

• 4 bone
• in pork chops (about 1 inch thick)
• 2 cups wood chips (applewood or hickory)
• 1/2 cup BBQ dry rub
• 1 1/2 cups BBQ sauce
• 2 large baking potatoes
• 2 ears of corn, husked and silks removed
• 1 large onion, peeled and cut into wedges
• 4 tablespoons unsalted butter, melted
• 2 tablespoons fresh parsley, chopped

Instructions

1. Soak wood chips in water for at least 30 minutes.
2. Season pork chops with BBQ dry rub, evenly coating both sides. Set aside while preparing the grill.
3. Preheat a gas or charcoal grill to medium high heat (about 400°F). Drain and add soaked wood chips to hot grill, dispersing them over the cooking grate. Place pork chops directly on the grill grates and cook for 5 minutes per side.
4. Brush pork chops generously with BBQ sauce during the last 2 minutes of grilling, turning occasionally to prevent burning.
5. Meanwhile, pierce potatoes with a fork and place them directly on the grill grate. Cook for about 40 45 minutes, turning occasionally until cooked through, brushing with melted butter halfway through.
6. Place corn on the grill grates, cooking for 8 10 minutes, turning every 2 minutes, until tender and slightly charred.
7. Grill onion wedges for 3 4 minutes per side or until softened and slightly charred.
8. Remove pork chops from grill and let rest for 5 minutes before serving.
9. Chop parsley and sprinkle over the cooked potatoes.

Chef’s Insight

To mimic the sizzle of a smoky BBQ pit, cook the pork chops close to direct heat on the grill grates.

Notes

For added smokiness, consider using a pellet grill or a kamado-style grill with wood chips.