Hi all. Thought I'd try boneless pork chops. Why not? I don't have much experience as an excuse not to try them. I used a rib rub on mustard as my prep. They smoked in my MES at around 200* for a couple of hours. The results were nice appearance, only slightly drier meat than I wanted, and a slight, smoky flavor. Whatd'ya think? Should I not try this avenue again? P.S.: My wife's comment on the pic was that, if I want to make food photography as a post-retirement career, I'd better think about including a garnish for presentation!