Trim fat from chops. Place chops in a single layer in a shallow dish. Sprinkle 2 tablespoons of the Pork Dry Rub evenly over chops; rub in with your fingers. Cover and chill for 2 to 4 hours.

At least 1 hour before smoke cooking, soak the wood chunks in enough water to cover. Drain before using.

In a smoker arrange preheated coals, drained wood chunks and water pan according to the manufacturer's directions. Pour water into pan. Place chops on the grill rack over water pan. Cover; smoke for 1-3/4 to 2-1/4 hours or until the juices run clear (160 degrees F). Add additional coals and water as needed to maintain temperature and moisture.

Meanwhile, for mustard sauce, in a medium skillet, melt butter over medium heat. Add apple, onion and garlic. Cook over medium heat for 5 minutes or until onion is tender, stirring occasionally. Add bourbon and vinegar. Cook and stir over medium heat until liquid is reduced by half, about 1 minute. Add chicken stock; bring to boiling and cook, uncovered, until liquid is reduced by half, about 3 to 4 minutes. Stir in mustards. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute, stirring often. Remove from heat; add honey. Season to taste with salt and black pepper. Carefully add sauce to a food processor or blender. Cover and process or blend until smooth. Serve warm sauce over chops. Top with apple, if you like. Makes 4 servings.

In a small cast-iron or heavy skillet, combine 1 tablespoon coriander seeds, 1 tablespoon whole cloves and 1 tablespoon whole allspice. Toast and stir over low heat on a gas range for 1 to 2 minutes or until seeds become fragrant and lightly colored. (For an electric range use medium-low heat for 2 to 3 minutes). Cool completely. In a spice or coffee grinder, combine cooled seed mixture, 2 tablespoons packed brown sugar, 1 tablespoon dry mustard, 1 tablespoon chili powder, 1 tablespoon coarse (kosher) salt, 2 teaspoons whole pink peppercorns, 2 teaspoons celery seeds, and 1 two-inch cinnamon stick. Cover and pulse until coarsely ground. Makes about 1/2 cup.

Choose a rub that is not too high in sugar. Rubs high in sugar tend to overbrown during long cooking.