Slice the loin off the bone and slice it into ¼ inch thick slices all the way down the loin. Season the ribs where it was attached to the loin and place back on the indirect side for a bit more time and heat. Enjoy!
Stabilize your grill at 400 - 425°F. Create a 2-zone cooking area by using your ash tool to bank all of the coals to one side. This creates a direct side over the coals and a semi-indirect side over the gap.
Cut the rack into 2 bone sections and season all sides of each cut loin, as well as the ribs, with the Lane’s BBQ Scorpion Rub.
Place the 2-bone chop fat cap side down over the direct side of the grill. Close the dome and roast for 5 minutes. Open the dome and turn the chop on its side for 5 minutes, then do the same for the other side.
Once the fat cap and 2 sides of the chop have been seared, place the chop on the indirect portion of the grill so that the chop is resting on the bottom side that has not been seared yet. Close the dome and allow the chop to cook for 5 minutes, then turn (don’t flip) so that the other side of the chop is facing the direct portion of the grill and is able to cook evenly.
Roast the chop evenly until it reaches an internal temp of 140°F then transfer it to a cutting board and rest for 10 minutes.