Type what you have

Ingredients

• ✓ dry rub seasoning blend
• pork chop
• olive oil
• aluminum foil

Instructions

1. 1 Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
2. 2 Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
3. 3 When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
4. 4 Remove from the smoker and let rest, tented with foil, for 10 minutes.

By Bibi