Product used:
https://www.jackstackbbq.com/add-on-kc-steak-rub/p/abrs3003/
KC Steak Rub
1 thick cut bone in pork chop (mine was about an inch)
Instructions:
1. Dry brine Pork Chop uncovered in the refrigerator on a wire rack using a heavy amount of rub.
2. Remove the chop from the refrigerator and allow to come up to room temp (this allows for the meat to cook more even during the smoking part).
3. Set up grill for indirect cooking and add a handful of soaked hickory wood chips to the fire (soaked so they don’t catch flame right away).
4. Smoke chop on indirect side until temp reach 100 degrees then flip (put chop bone side toward the fire to protect from heat).
5. Start up a new fresh chimney full of lump charcoal. (to prepare for the sear).
6. Once Temp reaches 130 degrees dump new chimney into the grill and turn grate so the chop is over the fire. Sear for one min on each side flipping and turning the grate until you get the desired temp (145) and desired crust. (Turn the grate so that the heat from the lump charcoal does the searing and not the grate itself).
7. Let rest 10 mins then enjoy. (this allows for the juices to redistribute inside of the meat, and keeps you from burning yourself).
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