Method

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1) Trim and salt the meat about 1 hour before cooking. Get all the surface fat off or else it will cause serious flareups during the cooking. Whisk the marinade ingredients in a non-reactive pan large enough to hold the meat but not much larger. You can crowd them in. Let the marinade sit for 30 minutes so the flavors marry before you put the meat in.

2) Add the chops, turn them so all sides are wet, and let them sit for 10 minutes per side. Do not marinate any longer than 20 minutes. This meat soaks up the flavor and you don't want to hide the meat's own taste.

3) Set up your grill for 2-zone cooking. Get the hot side as hot as you can get it. Cook on the hot side with the lid up so all the energy is pumped into one side while the other side cools, and turn frequently, until it is 125°F to 130°F in the center. It's OK if they get really dark, that's the balsamic talking, but don't let them burn and for heaven's sake, do not overcook! Use the cool side to hold chops as they finish. If the exteriors are really dark and the interiors are not done, there are two tricks: Either move them all to the indirect side and close the lid for about 5 minutes or stand them on end, flat side of the T-bone down.