I followed your lead on center cut pork chops low temp 250F dome up high on the grid extender on the AR till 140F IT then I laid them on the CI grid on the spider at 400F dome one min per side. Like you said more flavor full.
I don't know where this technique came from but, I will say I really like them my way but, I absolutely love them this way. Fricken melt in your mouth...plus I seen Clark do a very similar cook today.
I'm glad you made that post back when. Thanks