On Jan 16, 8:49*am, Cam > wrote:
> I bought two thick piggy t-bones yesterday. Since we're enjoying a
> break in the winter weather I thought I'd fire up the WSM. I started a
> chimney of Maple Leaf lump and tossed a chunk of apple wood on top.
> While that heated up I rubbed the chops with Montreal steak spice,
> chili powder and dry mustard. I cooked them for 27 minutes with direct
> heat and the dampers wide open for 27 minutes. The results were
> fantastic. The direct heat and spices combined to make a crisp smoky
> bark, the interior was moist and delicious.
>
> Cam

Like the spices. Will have to keep my eyes open for that cut of meat.