A close up of some meat on top of a wooden board

Cedar Plank Pork Chops with Brown Sugar Glaze

This recipe is based on Brown Sugar Mama’s recipe. We just loved it so much we had to share it!

We have added a couple of notes in brackets to enhance your grilling experience.


  • Cedar Plank (make sure it’s untreated! Check out our locations page to find a BC Coastal Grilling Plank in store)
  • 4– 3 oz. Bone In Pork Chops
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. pepper
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 c. brown sugar
  • 1/2 tbsp. apple cider vinegar
  • 1/2 tbsp. Worcestershire Sauce
  • 1 tbsp. water
  • 1/4 tsp. cayenne pepper
  • pinch of salt


  1. Prepare your charcoal grill accordingly. The grill is ready once the charcoal turns gray. (You can also use our planks in the oven! Refer to the bottom of the page for oven and grill instructions for our cedar planks)
  2. Soak the cedar plank board for, at least, 30 minutes in water. (We always recommend at least 2-6 hours, overnight is best if you have the time)
  3. In a small ramekin, mix together the brown sugar, vinegar, Worcestershire sauce, water, cayenne, and salt.
  4. In a small ramekin, mix together the salt, pepper, smoke paprika, garlic, and onion powder. Mix together. Season both sides of the pork chops with the seasoning mixture. Place on top of the soaked cedar plank and place on top of the rack of your grill. Brush the top with the brown sugar glaze. Close the grill with the cover and allow to cook on both sides for 10-12 minutes. Flip the pork chops and brush the other side with brown sugar glaze and cover again for 10-12 minutes. Cook longer based upon thickness of the chops. Continue to brush as needed.


Place the oven rack in the middle position and preheat oven to 400 degrees Celsius.

When using a grilling plank be sure to put plank on a cookie sheet or place foil underneath to catch drips.

Once the planked food is in the oven turn temperature down to 375.


Turn BBQ on high to warm up

Once hot, place your rubbed or marinated food on the plank, skin side down, and onto one side of the BBQ, reduce only that sides temperature to low. Reduce the other sides temperature to medium. (If you have an extremely hot BBQ consider turning the plank side burner off after the plank has started to smolder)

The plank should start to crackle and smolder. This creates the smoke!

Check your plank occasionally, if you have a flare up, which is normal, use a spray bottle filled with water to spritz out the flames. You want your plank to be smoldering, not flaming. Make sure while you’re checking your plank that a very minimal amount of smoke escapes.

Remember that when cooking with a cedar plank your cooking time will double!

When cooked to desired tenderness, carefully remove plank and place on a cookie sheet or foil before plating.