Sometimes all you need is a great cut of meat and a glaze that packs both heat and sweetness. These smoked tomahawk pork chops hit that perfect balance—rich, smoky, spicy, and just sweet enough to keep you coming back for another bite.
Start by trimming off any thick layers of fat from the tomahawk pork chops. You want a nice, even surface that will take on seasoning and smoke without creating chewy bites. Next, rub each chop with a thin layer of olive oil—this acts as a binder to hold your rubs in place and helps them develop a great crust during the cook.
Next, layer on your rubs: one layer of Double Pepper Cow Cover Rub followed by a layer of Honey Chipotle Killer Bee Rub. Be generous, and coat every side—including the sides of the meat. Let them sit out at room temperature for 20–30 minutes while you fire up your grill. This allows the pork chops to sweat through the spices, and the flavors to penetrate deeper into the meat.
Set up your grill or smoker for two-zone cooking—one side with direct heat and one with indirect heat. Aim for a temperature around 275°F (135°C) in the indirect zone. Place the seasoned pork chops on the cooler side of the grill, away from the coals or flame, and close the lid. Let them smoke slowly, absorbing that flavorful heat, until they reach an internal temperature of about 125°F (52°C) in the center.
Once they’re there, move the chops over to the direct heat zone to finish them off with a sear. Flip them every minute or so to avoid burning and to develop a deep, caramelized crust on both sides. Pull them from the heat when the internal temp hits 145°F (63°C), then rest them uncovered for 5 minutes to lock in all those juices.
While the chops are resting, it’s time to mix up the glaze. In a small bowl, combine equal parts (1:1) of Raspberry Heat Glaze and Raspberry Chipotle BBQ Sauce. We did 1/4 cup of each, but if you're cooking more you might wanna adjust accordingly. The result is a fiery-sweet blend that’s equal parts tangy, spicy, and addictive. You can either brush it on the chops right before serving or go all in and dunk them for maximum flavor coverage.
When you cut into the pork, you should see a juicy, blush-pink interior with that smoky crust hugging every bite. The glaze adds the perfect final punch, making these smoked tomahawk pork chops with a fiery-sweet glaze a must-have for your next backyard session. Whether you’re feeding a crowd or just treating yourself, this one’s worth firing up the pit for.
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