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This recipe is from Paul Kirk, the “Baron of BBQ.” This was our first time ever having pork chops that were smoked, and the result was to-die-for. Explosive smoke flavor, outrageously moist – you’ll want to have them again and again.

Note: Recipe for 6 servings. Adjust accordingly.

For the marinade:
1/2 cup soy sauce
1/2 cup apple juice
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup clover honey
2 tsp peeled and grated fresh ginger
4 cloves garlic, pressed

6 Iowa chops (we used 1 1/2″ thick boneless chops from the meat counter)
2 tsps peeled grated fresh ginger
6 slices Monterey Jack cheese
6 slices sharp cheddar cheese

Meat fresh from the butcher is the way to go.

Marinade:
Combine ingredients in a bowl and mix well. Put the chops into a large Pyrex dish or a Zip-Lock, cover with marinade, turn to coat, and let sit 2-3 hours or over night, turning occassionally.

Note: I didn’t have apple juice, so I just used apple cider vinegar, in a smaller quantity. Seemed fine.

Chops and marinade, ready to go.

When you’re ready to cook, a few things happen at once. First, prepare an indirect fire in the grill (I used a smoker box, but a charcoal grill set up for indirect would be fine, or just light one side of a gas grill.)

Preparing charcoal fire for smoker.

Second, remove the chops from the marinade. Then transfer the marinade to a sauce pan and bring to a boil over med-high heat, simmer five minutes, then set aside.

Note: the smoke flavor is a personal preference thing. I used soaked wood chips, a mixture of 70/30 apple and hickory, adding more as necessary throughout.

Place the chops in the barbecue, cover, and smoke at 230-250 degrees for thirty to forty-five minutes, brushing frequently with reserved marinade (I found my temperatures dropped too quickly if I brushed any more than once every ten minutes, but I have kind of a tempermental [cheap] barbecue.)

Have a good heat monitor.

The aroma is sure to make neighbors envious.

After thirty to forty-five minutes, turn and continue to smoke, brushing with marinade (I used a new brush at this point, but that’s me) until no longer pink in the middle, another half hour or so, depending on your temperatures (they’ll be pink on the edge from the smoke, so use an instant-read thermometer if you’re unsure.)

When the chops are done, sprinkle them with grated ginger, and place a slice of Monterey and cheddar on each, cover and smoke until the cheese has melted, about two minutes. Serve immediately, and enjoy.