Tutall wrote:
> 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.
>

Locally here in NC, Smithfields has a chop cut thick bone in
that shows up on the shelf now and then. Even better when
when they are Red Sticked and I take them home and introduce
them to my CI Dutch Oven. Nothing wrong with the lump way,
mostly this is one a work night.

Your spices and wood sound right on.

Craig