Recipe: Smoked pork chops with red wine gastrique, courtesy of Stan Riley of Holy Smoke BBQ.

Ingredients (2) 12 oz. bone-in pork chops, frenched 2 teaspoon kosher salt, finely ground 1 teaspoon black pepper, finely ground 1 teaspoon onion salt 1 teaspoon garlic powder 8 oz. above-average red wine 8 oz. sugar ¼ cup dried currants Instructions Pork: Pre-heat grill (or smoker) to around 350 degrees – probably a low to medium setting. Mix together kosher salt, black pepper, onion salt and garlic powder. Rub spice mixture over the pork chops and shake off any excess. Throw in dry wood pieces* (your favorite flavor is fine) and put them off to the side to create indirect smoke. Let it get going a bit before you put the chops on. Cook the pork chops over the wood smoke until an internal temperature of 145 Fahrenheit is reached. Remove from heat , cover, and let rest for about 10 minutes before serving.
Gastrique: Heat up the wine to about 180 Faranheit, then add sugar and stir to dissolve. Add the dried currants, cover and remove from heat. Gently reheat before serving, spooning a portion of the currants along with the liquid.

NOTE: *I recommend chunks over chips. The larger size means less deterioration of the wood's character and they won't burn up nearly as fast. Also, since there's no water, there's no steam – which is not the same as smoke…so we avoid it.