Grilled BBQ Pork Chops: Juicy, Easy Recipe + Tips & Marinade

There’s something wonderfully simple and deeply satisfying about Grilled BBQ Pork Chops. They’re smoky, a little sweet, and beautifully juicy when cooked with care. This recipe gives you that classic backyard barbecue flavor—glossy, caramelized edges with a tender, just-pink center—along with tips to ensure your chops never turn out dry. Whether you’re lighting a charcoal grill or firing up a gas one, you’ll have a reliable, crowd-pleasing dinner you can return to again and again.

What you can expect here: a straightforward seasoning method, a gentle approach to grilling that protects moisture, and an easy sauce-glaze technique for that signature BBQ shine. Along the way, you’ll find practical advice—like using a two-zone fire and the best time to brush on sauce—so you feel confident from the first sizzle to the final slice.

Why These Grilled BBQ Pork Chops Will Win You Over

These pork chops strike a beautiful balance of sweet, smoky, and savory flavors without complicated steps. The seasoning highlights the natural richness of the meat, while the grill adds a subtle char and smoke that a stovetop just can’t replicate. The technique is set up for success too: a quick dry brine for juiciness, a steady cook over moderate heat, and a final glossy brush of BBQ sauce that caramelizes just enough. The result is a chop that’s tender, well-seasoned, and full of barbecue character—perfect for a weeknight dinner or a weekend cookout.

What You’ll Need for Grilled BBQ Pork Chops

• Bone-in pork chops (1- to 1¼-inch thick, 4 chops): Bone-in chops stay juicy and flavorful, and the thickness helps avoid overcooking.
• Kosher salt (1½ to 2 teaspoons): The foundation of flavor; a quick dry brine seasons deeply and helps retain moisture.
• Brown sugar (1 tablespoon): Adds a light sweetness that balances the savory spices and encourages caramelization.
• Smoked paprika (1 teaspoon): Brings gentle smokiness and color, enhancing that classic barbecue vibe.
• Garlic powder (1 teaspoon): Provides savory backbone without burning the way fresh garlic might on a hot grill.
• Onion powder (1 teaspoon): Adds round, mellow depth to the spice blend.
• Freshly ground black pepper (½ teaspoon): A touch of sharp heat to keep flavors lively.
• Ground mustard (½ teaspoon): Subtle tang that brightens the rub and pairs well with BBQ sauce.
• Cayenne pepper (¼ teaspoon, optional): For a gentle kick; adjust to taste or omit for a milder chop.
• Olive oil or neutral oil (1 tablespoon): Lightly coats the chops so the rub adheres and helps prevent sticking.
• Your favorite BBQ sauce (½ to ¾ cup): Choose a sauce you love—sweet, tangy, or spicy—since it’s the final flavor note.
• Apple cider vinegar (1 tablespoon): Thins and brightens the sauce for a better glaze; helps prevent burning.
• Oil for grill grates: A quick swipe keeps the chops from sticking and shredding.
• Optional wood chips (apple or hickory): Add aromatic smoke; great for charcoal grills and compatible with gas-grill smoker boxes.
• Fresh herbs or scallions, for garnish: A fresh finish that adds color and contrast.
• Flaky salt, to finish (optional): A tiny pinch at the end sharpens flavors and adds texture.

How to Make Grilled BBQ Pork Chops: Step by Step

1. Pat the chops dry. Blot both sides with paper towels. Dry surfaces sear better and help the rub cling evenly.
2. Dry brine with salt. Sprinkle kosher salt on both sides of each chop. Set on a rack over a tray and refrigerate, uncovered, for 30 to 60 minutes. This seasons the meat and improves juiciness.
3. Mix the spice rub. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, ground mustard, and cayenne (if using).
4. Season the chops. Remove from the fridge. Rub a little oil on both sides, then coat generously with the spice mixture, pressing so it adheres. Let sit at room temperature for 15 to 20 minutes while you heat the grill.
5. Preheat the grill for two-zone cooking. Aim for medium heat (about 375–425°F). On a gas grill, leave half the burners on; on a charcoal grill, bank the coals to one side. Add wood chips if you like a smokier result.
6. Clean and oil the grates. Brush the grates, then oil them using tongs and a folded, oiled paper towel. Well-oiled grates reduce sticking and preserve your crust.
7. Start over direct heat for sear. Place the chops over the hotter side and sear 2 to 3 minutes per side to develop color. Watch for flare-ups—move to the cooler side as needed.
8. Move to indirect heat to finish. Shift the chops to the cooler side of the grill. Cover and cook until the internal temperature reaches 135–138°F. Depending on thickness and grill temperature, this usually takes 5 to 10 minutes.
9. Make a quick glaze. Stir the BBQ sauce with apple cider vinegar in a small bowl. This thins the sauce for better glazing and reduces burning risk.
10. Glaze and caramelize. Brush the chops with the sauce and return them briefly to direct heat—about 30 to 60 seconds per side—to set the glaze. Target a final internal temperature of 145°F for juicy, safe pork.
11. Rest the chops. Transfer to a plate or board and rest for 5 to 10 minutes. Resting lets juices redistribute for a moist, tender bite.
12. Finish and serve. Add a tiny pinch of flaky salt if desired, and garnish with herbs or scallions. Serve with extra warmed BBQ sauce on the side.

Timing and Prep at a Glance

• Dry brine: 30 to 60 minutes (worth it for juiciness and flavor).
• Room-temp rest after seasoning: 15 to 20 minutes while the grill preheats.
• Grill preheat: 10 to 15 minutes, including setting up two zones.
• Active grilling time: 8 to 14 minutes total, depending on thickness and heat.
• Final glaze and set: 1 to 2 minutes.
• Resting time: 5 to 10 minutes.

From start to finish, plan roughly 1½ to 2 hours if you include the dry brine; without it, you can be eating in about 45 minutes. The pork chops are ready to enjoy when they reach 145°F at the thickest point, the juices are clear, and the glaze is shiny and lightly caramelized.

Pro Tips for Juicy, Flavor-Packed Chops

• Go for thickness. Choose chops at least 1 inch thick. Thinner chops cook too quickly and dry out easily.
• Two-zone fire is your friend. Sear over high heat, then finish gently on the cooler side. This gives you control and reduces overcooking.
• Mind the sugar. Brown sugar and BBQ sauce can burn if exposed to high heat for too long. Glaze near the end, not at the beginning.
• Watch the temperature, not the clock. An instant-read thermometer is the most reliable way to guarantee tenderness.
• Let it rest. A short rest keeps juices in the meat rather than on your cutting board.
• Customize the smoke. Apple wood is soft and sweet, hickory is stronger and more traditional. Use what you like, and keep chips damp to prevent sudden flare-ups.
• Brighten the sauce. A splash of cider vinegar—or even a squeeze of lemon—keeps the sauce from feeling overly sweet.
• Finish with a sprinkle. A tiny pinch of flaky salt right before serving amplifies flavor without making the chops salty.

Nutrition at a Glance

Nutrition will vary based on chop size, sauce selection, and exact amounts used. The following is an estimate per serving, assuming one bone-in chop (about 8 ounces raw, 6 ounces cooked) with approximately 2 tablespoons of BBQ sauce.

For a lighter option, use a lower-sugar BBQ sauce or reduce the glaze. For more protein, choose thicker, lean chops and keep the glaze moderate.

Your Top Questions, Answered

Should I use bone-in or boneless pork chops?

Bone-in chops are more forgiving and tend to stay juicier, especially on the grill. Boneless chops work too, but they cook faster—watch the temperature closely and consider brining a bit longer to boost moisture.

Can I make these without a grill?

Yes. Sear in a hot, lightly oiled cast-iron skillet for 2 to 3 minutes per side, then transfer to a 375°F oven to finish until 145°F internal. Brush on sauce during the last few minutes and briefly broil to caramelize.

How can I add more flavor if I have extra time?

Extend the dry brine up to 24 hours, uncovered in the fridge, for deeper seasoning. You can also marinate the chops for 2 to 4 hours in a mixture of BBQ sauce, a bit of soy sauce, and cider vinegar—just pat dry before grilling and watch for faster browning due to sugars.

A Delicious Wrap-Up

Grilled BBQ Pork Chops are a perfect example of how a few thoughtful steps can transform a simple cut of meat into something truly memorable. With a well-balanced rub, a controlled grill setup, and a final brush of tangy-sweet sauce, you’ll get chops that are smoky, juicy, and beautifully glazed every time. It’s a meal that feels special yet approachable—a reliable centerpiece whether you’re cooking for family, friends, or just yourself on a sunny evening.

Take your time, trust your thermometer, and enjoy the process. With each turn of the tongs, you’re building flavor and confidence. And when you set those gleaming chops on the table, you’re not just serving dinner—you’re sharing a moment. That’s the quiet magic of cooking at home.