Can I get some advice here please? I've never smoked chops before and these things had such fat marbling, I couldn't resist picking them up. I've already seasoned them with a standard rub (equal amounts of salt, pepper, brown sugar, paprika, plus some garlic powder), but how long do I smoke them? They're on the 22" WSM with some baby back ribs. Do I just treat everything the same or do I pull them off at 140° or so?