These aren’t your average bone-in pork chops—these are smoky, juicy, and melt-in-your-mouth tender. Each chop features a long rib bone, giving it that iconic tomahawk axe look. We started with a full rack of frenched pork ribs and hand-trimmed every other bone to create these ultra-thick, impressive chops. While we snagged ours at a warehouse club, this cut can be a bit elusive—so check with your local butcher if needed. Trust us, it’s worth the hunt. And if you can’t find tomahawk chops, don’t worry—regular bone-in pork chops will work too (just adjust your cooking time).
For seasoning, we kept it simple but flavorful with a mix of our Gulf BBQ and Apple Smack rubs—because apples and pork are a match made in BBQ heaven. The result? A sweet, delicate fruitiness that enhances the pork without overpowering it. When it comes to smoke, we recommend using fruitwood or pecan wood for that perfect balance of sweetness and depth. And remember—low and slow is key here, letting the smoke work its magic while keeping the pork juicy and tender.
Honestly, these might be the best pork chops we’ve ever made. Minimal effort, simple ingredients, bold flavors, and hefty portions. These chops are so big, you might consider sharing—but one bite, and you’ll probably change your mind.
Yields: 4-6 Servings | Prep Time: 20 Minutes | Total Time: 2-3 hours
Ingredients:
Half rack of frenched pork ribs
1/2 tablespoon Gulf BBQ per chop
1/2 tablespoon Apple Smack per chop
½ stick unsalted butter
💡 Tip: Can’t find tomahawk-style pork chops? Check out a warehouse club or ask your local butcher. If all else fails, this recipe works wonders with regular bone-in pork chops—just adjust the cooking time.
Process:
1 | Trim the chops close to the bone on one side, skip the middle bone, then trim close on the other bone to create the thickest possible tomahawk porkchop. **you will technically “lose” some bones using this method, but you will get thick chops and you can cook the scrap bones for a snack later.**
2 | Preheat the smoker to 225 degrees.
3 | Season each tomahawk chop with a layer of Gulf BBQ and pat into the chop and allow to sweat on the counter for 10 minutes, then season with a layer of Apple Smack right before you put on the smoker. **the thicker the pork chop, the more seasoning it can handle.**
4 | Place the tomahawks on the smoker, over indirect heat, and allow to cook until the internal temperature reaches 145 degrees. **cook time will vary depending on the thickness of the tomahawks and the smoker temperature -always go by internal temperature for doneness.** **If you have the ability to sear, do that when the internal temperature reaches 135-140 degrees -about 60-90 seconds per side will get the job done.**
5 | Remove the tomahawks from the smoker.
6 | Cover with foil and allow to rest for 5-10 minutes on the counter.
7 | Serve as-is or with a side of applesauce or your favorite BBQ sauce.
8 | Enjoy!
💣 Pro Tips for the Perfect Pork Chop:
- Go Thick or Go Home: Thicker chops absorb more smoke and stay juicier.
- Check the Temp: Use a meat thermometer to avoid overcooking. Pork is perfect at 145°F.
🐖 Why This Pork Chop is a Game-Changer:
- Big, Bold Flavor: The Gulf BBQ and Apple Smack rubs balance smoky, sweet, and savory notes.
- Juicy & Tender: Low-and-slow smoking keeps the pork moist while building layers of flavor.
- Show-Stopper Presentation: That massive tomahawk bone makes this a BBQ centerpiece.