Few things say “BBQ royalty” like meat on a stick, and tomahawk pork chops deliver that primal satisfaction with a touch of elegance. These thick, bone-in chops are juicy, flavorful, and just plain fun to eat. With a good rub, a bit of smoke, and a brush of sweet BBQ sauce, you’ve got a showstopper dinner in under an hour.
Smoked Tomahawk Pork Loin Chops
There’s something about picking up a pork chop by the bone and biting in that brings out the inner pitmaster in all of us. These tomahawk chops are essentially pork loin chops with a long bone handle—and they’re packed with flavor and ideal for hot-and-fast grilling. The thick cut means they stay juicy, and a bit of BBQ sauce caramelizes beautifully over that 400°F fire. It’s a restaurant-quality meal you can crush at home with just a few key tips.
How to Make Smoked Tomahawk Pork Loin Chops
Seasoning the Chops
Preheat your smoker or grill to 400°F. Lay your pork chops on a cutting board and coat all sides generously with Yonedas Spicy White Seasoning or your favorite pork rub. Make sure you get the sides too—this is a thick cut and deserves full coverage.
Let the Seasoning Sit
After seasoning, let the chops rest at room temperature for about 20 minutes. This gives the rub time to penetrate and allows the meat to come closer to ambient temperature for more even cooking.
Smoking the Chops
Place the seasoned chops directly on the grill grates. Smoke at 400°F for 20–25 minutes, flipping once halfway through. Monitor the internal temperature with a probe thermometer and pull them when they hit 145°F. In the last minute, brush both sides with your favorite BBQ sauce (we like Blues Hog Original) and let the sauce set.
Resting the Chops
Once off the grill, wrap the pork chops loosely in foil and let them rest for 5–10 minutes. This helps the juices redistribute, making every bite tender and juicy.
Serving
Serve hot, bone in-hand, with classic BBQ sides like smoked mac and cheese, grilled corn, or creamy coleslaw. These chops also work great sliced for sandwiches or wraps.
Best Beer to Pair With Smoked Tomahawk Pork Loin Chops
Amber Ale
A malty amber ale complements the sweetness of the BBQ sauce and adds a balanced richness that pairs well with pork.
Hefeweizen
A cold wheat beer brings citrus and spice that cut through the fat of the pork, keeping each bite fresh and lively.
Czech Pilsner
Crisp, clean, and refreshing—perfect for countering the bold seasoning and smoky meat.
Smoked Tomahawk Pork Loin Chops
Equipment
- BBQ Tongs
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- Instant Read BBQ Thermometer
Ingredients
- 4 each Tomahawk Cut Pork Loin Chops
- ¼ cup Yonedas Spicy White Seasoning
- ¼ cup Blues Hog Original BBQ Sauce
Instructions
- Preheat your grill or smoker to 400°F
- Season pork chops generously with Yonedas Spicy White
- Let chops rest for 20 minutes
- Grill for 20–25 minutes, flipping halfway through
- Brush with BBQ sauce during last minute of cooking
- Remove at 145°F internal temp and rest for 5–10 minutes
- Serve and enjoy off the bone or sliced
Smoked Tomahawk Pork Loin Chops FAQs
What cut is a tomahawk pork chop?
Tomahawk pork chops come from the pork loin and include a long rib bone, similar to a tomahawk steak. It’s essentially a bone-in loin chop with the side rib removed.
Can I cook regular bone-in pork chops this way?
Absolutely. If you can’t find tomahawk-style cuts, any thick-cut bone-in pork chop will work. Just skip the “handle” and keep the rest the same.
What if I am gluten-free?
This recipe is 100% gluten-free. Just be sure your BBQ sauce and rubs are certified GF, and you’re good to go.
How do I know when my pork is done?
Pork is safe to eat at 145°F internal temperature. Use an instant-read thermometer inserted into the thickest part of the chop for best results.