Was going to smoke a rack of pork ribs today, but I kept them in the fridge one day too long. Thankfully there were a defrosted pair of pork chops sitting nearby that were happy to be of service.

Seasoned with salt, pepper, garlic, and some Memphis Dust, smoked over cherry, mesquite, and post oak, slathered in a honey mustard sauce, seared directly over some hot ass coals, then glazed again with the mustard sauce while it rested.

The ultimate dream would be if my doc said "your peak health would be if you ate nothing but seared, salty fat, and drank a quart of fine scotch every day."