On Sat, 16 Jan 2010 08:49:09 -0800 (PST), 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
Cam, just came back from Costco with a package of chops. I got all
the ingredients except the dry mustard. Will wet mustard do?
Eddie