In a large bowl, mix the marinade ingredients of vinegar, salt, pepper, sugar, and spice mixture until all have dissolved. Generously brush sauce on to coat the pork on all sides.

Seasoning the pork is best done done overnight, or at least a few hours before grilling to give the flavors time to infuse into the meat.

Pre-heat the Pit Boss Grill. Ideally, the temperature should be set to around 250°F for slow, 350°F for a faster cook. Load the side hopper with the chosen wood chips.

Remove the chops from the refrigerator and recoat with dry seasoning if needed. Let stand for about 30 minutes to come to room temperature and the seasoning rub to soak in.

Place in the smoker. Pork chops come from the loin and are less fatty than other pork cuts. Therefore, they can stand to be cooked at a higher faster rate, rather than the low and slow method for fattier cuts.

Insert a temperature probe into the thickest part of the flesh, avoiding the bone. Touching the bone will give a different reading to the meat.

When the internal temperature reaches 140-150°F it’s time to remove. This is usually around 1 and a half hours, but it’s best to start checking after the 45-minute mark.

Monitoring the temperature with a meat probe, rather than the cooking time will be the best indicator of when the pork is cooked.

Remove from the grill and allow to rest for 10-15 minutes under a tent of aluminum foil.

Serve and enjoy!