Kansas City BBQ Champion Janeyce Michel-Cupito inspired this recipe. It's for ribs, shoulders and chicken, but I'm gonna modify it and smoke some thick chops. Celery salt, paprika, garlic powder (instead of garlic flakes) and ground black pepper. Sprinkle onto the chops and pat it in, let them sit for 30 minutes to 2 hours.
Make your own celery salt by putting celery seed and kosher salt in mortar and grinding it into a powder. It seems to be more flavorful than pre-packaged celery salt. I also use a smoked paprika and will toss cherry wood chips on the coals for sweet smoke flavor.
Some homemade potato salad, cucumber onion salad and cold beer made this a nice tasty weekday meal.