• 4 thick-cut bone-in or boneless pork chops (about 1-1.5 inches thick)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup BBQ sauce (e.g., Phoenix Sauces' Pineapple Jalapeño BBQ Sauce)
• Wood chips (hickory or applewood recommended) for smoking

• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, for heat)

1. Seasoning: Pat the pork chops dry with paper towels. If using the dry rub, combine all the rub ingredients in a small bowl. Rub the mixture evenly over both sides of each pork chop. Let the chops sit at room temperature for about 30 minutes to absorb the flavors.
2. Prepping the Smoker: Preheat your smoker to 225°F (107°C).

1. Smoking: Place the seasoned pork chops on the smoker grates. Close the lid and smoke for about 1.5 to 2 hours, or until the internal temperature of the pork reaches 145°F (63°C). For juicier chops, aim for a slightly lower temperature, around 140°F (60°C), as they will continue to cook slightly after being removed from the smoker. 
2. Resting: Remove the smoked pork chops from the smoker and let them rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring moist and flavorful chops.

1. Searing: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the smoked pork chops. Sear each side for about 2 minutes to create a crispy, caramelized crust.
2. Smothering with Pineapple Jalapeño BBQ Sauce: Reduce the heat to low. Pour the BBQ sauce over the pork chops, using a spoon to coat them evenly. Let the chops simmer in the sauce for about 5 minutes, turning them occasionally to ensure they are well-coated.

1. Serve: Transfer the BBQ-smothered pork chops to a plate. Drizzle any remaining sauce from the pan over them. Serve hot with your favorite sides.

• For added flavor: Marinate the pork chops in the dry rub for several hours or overnight in the fridge before smoking.
• Smoking time: Keep an eye on the internal temperature to avoid overcooking. A meat thermometer is essential to get perfectly cooked pork chops.
• BBQ sauce: You can also brush the chops with BBQ sauce in the last 30 minutes of smoking for an additional layer of flavor.

This method provides a smoky, tender pork chop with a deliciously sweet and spicy BBQ glaze. Enjoy!