The small knife in the 2nd pic will do it all except for sawing one in half lengthwise. That's about what I use. I might be hard put to keep on buying the small racks of full meat chops to smoke did I live where I had pigs to shoot regular. I could make an exception for little piggies and saw them out I suppose. We have no feral pigs up here though, so when pork chops are on the menu I buy whole boneless loins. Lately, Sams Club has been selling Smithfield racks of ribs with the backstraps in place and off of maybe 60-80lb piggies. I just buy them, rub 'em up and into the smoker they go.
