In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, and brown sugar. Give it a good mix, so all those flavors get cozy together.

Pat dry the pork chops with paper towels to ensure a nice, dry surface for the rub to stick to.

Generously sprinkle the dry rub on both sides of each pork chop. Don't be shy – rub it in with your hands to get those flavors deep into the meat. We want that goodness to seep in, don't we?

Once all the chops are beautifully seasoned, cover them with plastic wrap and let them hang out in the fridge for about 1 hour. This marinating time will take your pork chops from tasty to tantalizing!

Fire up your pellet grill, setting it to a medium-low temperature of around 225°F (107°C). Remember, we're in for some slow and smoky magic!

While the grill preheats, soak your applewood or hickory wood pellets in water for about 30 minutes. This will ensure they smolder and release that delightful smokiness during the cooking process.

Remove the pork chops from the fridge and let them sit at room temperature for a few minutes. We don't want to shock them with sudden heat!

Drain the soaked wood pellets and add them to your grill's smoker box or pellet hopper.

Place the seasoned pork chops on the grill grates, making sure to leave some space between them for even smoking.

Close the lid and let the magic happen! Smoke those pork chops for around 2.5 to 3 hours, or until they reach an internal temperature of 145°F (63°C). That's the sweet spot for perfect, juicy pork chops.

Once your thick smoked pork chops are cooked to perfection, remove them from the grill and let them rest for a couple of minutes. This little break lets the juices redistribute, ensuring maximum flavor in every bite.

Grab a plate, serve up those glorious chops, and get ready to indulge in a barbecue sensation like no other! Pair them with your favorite sides – like grilled asparagus, creamy mashed potatoes, or some fresh coleslaw.