Had the butcher cut bone in rib chops 1 1/2 inches thick. Cooked 6 of these bad boys for dinner today with the In Laws over. I rinsed them and patted dry with a paper towel. Seasoned with Kosher salt and fresh cracked pepper. I used a hickory chunk for firespice. Cooked them indirect at 350* until the internal temp was 145*. Pulled them and sauced them. Pulled out the plate setter and put them sauce down direct at 350* for 5 minutes a side to allow the crust to form. Basting each time with sauce when I flipped. I doubled the sauce recipe and reserved 1 cup to pass at the table. Everyone raved. Was fantastic........
1/2 cup ketchup
1/4 cup molasses, light or mild
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon brown sugar
Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchuplike consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer ½ cup sauce to small bowl and set aside to serve with cooked chops.