For the Sauce

1. In a bowl, mix BBQ Sauce and Prickly Pear Syrup. Remove 1.5 cups of sauce to serve along side of pork chops, reserving rest for glazing

For the Pork Loin

1. Prepare a smoker to run at 275 degrees with apple or pecan wood. For a whole loin, you'll need a decent amount of space on the smoker or grill. If you don't have enough space, you may need to cut loin into more manageable pieces.
2. Trim pork loin of any extraneous fat and/or silverskin. Ensure bones are cleanly frenched. Lightly oil Pork Loin meat with olive oil, then sprinkle thoroughly with BBQ Rub. Rub seasoning into the meat, and allow to sit out for 30 minutes, lightly covered, before adding to the smoker. Cover frenched bones with aluminum foil.
3. Place loin on smoker for 45 minutes to 1 hour, checking the internal temperature (an oven meat thermometer is best for this.). As the internal temp reaches 140 degrees, glaze with sauce. Allow sauce to "set" on the pork loin, then remove to a large pan, cover, and rest for 10 minutes before slicing.
4. Turn loin so the back of the loin is to you. Using a sharp, slicing knife, slice down between bones, avoiding the small nodule near the base of the bones. Glaze each chop with glaze, and plate.