Ribs and a chop
I'm getting ready to smoke six racks of meaty baby backs and a single rack of St. Louis cut ribs. A neighbor at the campground went out and bought a single bone-in, thick-cut pork chop and wants me to smoke it, as well. I have never shed a chop, so my question is, "How long?" The last time I made baby backs and St. Louis ribs, the cook went somewhere between 5 and 6 hours.
SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe