This recipe is great, but I recommend using bone-in chops. This is very similar to a pulled pork recipe that I used to make for a restaurant. Boneless chops tend to be very dry, even after simmering for a couple of hours. I was very generous with the rub (spices), and I used Montreal Steak Seasoning, garlic powder, a bit of paprika and a rosemary herb seasoning from pampered chef. I believe that it is very important to use good beer in this recipe. I used Guiness and it was fine, but any darker beer should be good. I also used a bit of apple cider vinegar, brown sugar, worsteshire and one white onion. I only used between 8 & 10 oz of beer and the sauce was epic. Knock your socks off good. You can simmer this recipe for 6 hours and it wont be too long, as long as the heat is extremely low.
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