These smoked black raspberry BBQ tomahawk pork chops pair thick, bone-in chops with a sweet and tangy homemade glaze. You smoke the chops low at 250 to 275°F over cherry wood. Meanwhile, a black raspberry BBQ sauce reduces on the stove. Then you finish the chops right in the sauce in a cast-iron skillet. Pull them at 145°F for juicy, tender pork. This recipe serves 2 to 4 from two large tomahawk chops. Spoon the extra sauce over the top before serving.
About These Smoked Tomahawk Pork Chops
What Is a Tomahawk Pork Chop
A tomahawk pork chop is a thick, bone-in rib chop. The long, frenched bone gives it the tomahawk name. These chops run about 2 inches thick, so they stay juicy. That thickness suits low and slow smoking well. For these smoked tomahawk pork chops, the size lets the meat take on smoke without drying. Each chop is large enough to share.
Cherry Wood and the Rub
Cherry wood gives the pork a mild, sweet smoke. It pairs well with the fruit-forward black raspberry sauce. Season the chops generously with Cherry Bomb Sweet Heat BBQ Rub. Any sweet-heat BBQ seasoning works if you prefer another. A light coat of oil helps the rub stick to the surface. As a result, you build a flavorful bark as they smoke.
Smoking the Pork Chops
Smoker Temperature and Setup
Preheat your smoker to 250 to 275°F before you start. Then load it with cherry wood for a sweet smoke. Place the smoked tomahawk pork chops directly on the grates. Close the lid and let the smoke do the work. Keep the temperature steady in that range throughout. As a result, the pork cooks evenly and picks up cherry smoke.
Internal Temperature and Timing
Smoke the pork chops until they are about 20 minutes from done. This is when the skillet-glaze step begins. The chops finish when they reach 145°F internal. Pork is safe and juicy at that temperature after a short rest. Use an instant-read thermometer in the thickest part near the bone. Additionally, the total time depends on chop size and smoker heat.
The Black Raspberry BBQ Sauce
Reducing the Base
Make the sauce while the smoked tomahawk pork chops smoke. Pour the bottle of black raspberry sparkling water into a saucepan. Then simmer it until it reduces by about half. Reducing concentrates the fruit flavor and thickens the base. As a result, the sauce carries a deep berry note. This step builds the backbone of the glaze.
Building the Sauce
Add the ketchup, brown sugar, and apple cider vinegar to the reduced base. Then stir in Worcestershire, Dijon, garlic powder, and onion powder. Next, add black pepper, smoked paprika, and hot honey if you want more heat. Simmer the sauce for 10 to 15 minutes until it thickens. Stir it often so it does not scorch. The result is a sweet, tangy, slightly spicy BBQ sauce.
The Cast-Iron Skillet Finish
Glazing in the Skillet
About 20 minutes before the chops finish, pour the sauce into a cast-iron skillet. Then place the skillet directly in the smoker. Set the smoked tomahawk pork chops into the sauce. Baste them generously so every side gets coated. The skillet keeps the sauce hot and turns it into a glaze. As a result, the pork absorbs the berry BBQ flavor.
Basting to 145°F
Continue cooking the smoked tomahawk pork chops in the sauce until they hit 145°F. Baste them again as they finish for a thicker glaze. The sauce reduces further and clings to the pork. Meanwhile, the bone-in chops stay juicy in the hot skillet. Pull them once the thermometer reads 145°F in the center. Then move them to a board to rest.
Resting and Serving
Why You Rest the Chops
Let the smoked tomahawk pork chops rest for 5 to 10 minutes. Resting lets the juices settle back into the meat. As a result, the pork stays moist when you slice it. Cutting too soon lets those juices run out. The internal temperature also rises slightly during the rest. Then slice the chops off the bone to serve.
Serving Suggestions
Spoon extra black raspberry BBQ sauce over the sliced pork. The sweet, tangy glaze works with the cherry smoke and sweet-heat rub. Serve the chops with grilled vegetables or a simple slaw. Cornbread or grilled corn also rounds out the plate. The rich sauce pairs well with a fresh, acidic side. These smoked tomahawk pork chops make a standout main for any cookout.
Step-by-Step: How to Make Smoked Black Raspberry BBQ Tomahawk Pork Chops
Step 1: Season and Smoke the Pork Chops
Preheat your smoker to 250 to 275°F using cherry wood. Lightly coat the chops with oil if desired, then season generously on all sides with Cherry Bomb Sweet Heat BBQ Rub. Place them directly on the grates and smoke until they are about 20 minutes from done.
Step 2: Make the Black Raspberry BBQ Sauce
Pour the Black Raspberry Sparkling Ice into a saucepan and simmer until reduced by about half. Add the ketchup, brown sugar, apple cider vinegar, Worcestershire, Dijon, garlic powder, onion powder, black pepper, smoked paprika, and hot honey. Stir well and simmer for 10 to 15 minutes until the sauce thickens.
Step 3: Glaze the Chops in the Skillet
About 20 minutes before the chops are finished, pour the sauce into a cast-iron skillet and place it in the smoker. Set the pork chops directly into the sauce and baste them generously, coating all sides.
Step 4: Cook to 145°F
Continue cooking in the sauce until the pork chops reach an internal temperature of 145°F, basting again for a thicker glaze.
Step 5: Rest and Serve
Remove from the smoker and let rest for 5 to 10 minutes before serving. Slice the chops off the bone, then spoon extra black raspberry BBQ sauce over the top.
Smoked Black Raspberry BBQ Tomahawk Pork Chops — FAQ
Common questions about smoking, temperature, and the sauce.
Pork Chops & Smoke
A tomahawk pork chop is a thick, bone-in rib chop with the long rib bone left in and frenched. These run about 2 inches thick, which helps them stay juicy through low and slow smoking.
This recipe uses cherry wood for a mild, sweet smoke that pairs with the black raspberry sauce. Apple and pecan also work well with pork. Avoid heavy woods like mesquite, which can overpower the sweeter flavors.
Pull the chops at 145°F internal, then rest them. That is the USDA-recommended temperature for pork, and it keeps thick chops juicy. Check the thickest part near the bone with an instant-read thermometer.
It depends on thickness and smoker temperature. At 250 to 275°F, 2-inch chops generally take around 1 to 1.5 hours to reach 145°F, including the skillet finish. Cook to temperature rather than the clock, since every smoker runs differently.
Sauce & Serving
It starts with a black raspberry sparkling water reduced by half, then blended with ketchup, brown sugar, apple cider vinegar, Worcestershire, Dijon, and spices. Hot honey is optional for extra sweet heat. The result is a sweet, tangy, fruit-forward BBQ sauce.
Yes. Make the black raspberry BBQ sauce up to a few days ahead and store it in the refrigerator. Warm it before the skillet-glaze step so it reduces and coats the chops properly. It also works on ribs, chicken, and pulled pork.
Ready to Level Up?
Take your backyard cooking from good to legendary.
This is where I keep all my most-used smokers, knives, and favorite cooking tools.
Shop My Gear CollectionExplore More Recipes
Find more diverse flavors at CWFeats.com
