Method

In a spice grinder, combine the chiles, peppercorns, lime leaves, and coriander seeds and pulverize them into a fine dust. Blend in the salt. Rub and massage the spice mixture all over the chop, including the fatty edge and the rib meat, patting it to help it stick. Bring the chop to room temperature, about 1 hour.

Preheat the oven to 250°F/120°C/gas 1. Place a rack over a roasting pan (or roast directly on the oven rack with a drip pan underneath) and place the chop on the rack. Insert a probe thermometer into the eye of the meat about 1/2 inch/12 millimeters away from the bone; place the controls outside the oven. Slow-roast the chop for 1 to 1 1/2hours, or until the internal temperature reaches 132°F/55°C for medium-rare or 142°F/61°C for medium, whichever you prefer. Set the alarm on your probe thermometer, if it has this feature.

When the temperature reaches about 100°F/38°C, start a hardwood or hardwood charcoal fire and let it burn down for medium-high–heat grilling, or preheat a gas grill.

Grill the chop briefly, just to add grill marks and a nice, charred flavor. When the lovely chile-tinged fat on the cap begins to crack, render, and fry itself, the chop is ready. (Remember that the inside is already cooked perfectly.) Let the chop rest for 5 to 10 minutes, then cut it into thin slices and enjoy.

Reprinted with permission from Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork by Ryan Farr with Brigit Binns, published by Chronicle Books  review and more recipes

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