This afternoon I stopped at the local meat market. They had boneless porkchops for $1.99 per lb. The smallest package was 4.29. They were thin and not really up to standard but we wanted something easy and different. When I got home it began to look like it would rain. I decided to try something different and set up the egg to do a direct smoke @ 250 for 30 minutes and then heat it up to give them a good crust. The chops were different cuts and thin. I took Dizzy Dust, Swamp Venom, and Raging River and dusted all the chops with different rubs. Some I preped with a light coat of mustard before rubbubg some I didn't. But I did put a heavy coat of rub on all the chops. And put them on the BGE. Well, all we ate were the chops and I expected there woould be some left over. There all gone, and they were execellent. Lots of spice, moist and for the most part tender. I would do this again, they were very satisfying.