Smoked pork rib chops, reverse seared

Season the chops generously with salt and pepper on all sides, including the edges.

Run skewers through the chops, flip and season the other side, then spread them out on the skewers so they stand upright with space for smoke.

Build an indirect two-level fire: a pile of about 12 to 20 coals with a couple of chunks of wood (cherry).

Stand the chops on the cool side, fat cap down, rib side toward the fire so the lean eye is furthest away.

Insert a probe thermometer and smoke until the centre reaches about 110 to 115 degrees.

Add a little fresh coal for a blazing hot fire; pull the chops off and let them rest while it heats.

Remove the skewers and sear over the hot side, flipping a couple of times, until the outsides and edges are crusty; move to the cool side briefly if fat causes flare-ups.

Cut and serve; the centre should be medium rare.