My favorite(but a real pain in the butt) :
Remove backbone from tenderloin but leave ribs (about 5" long) attached. Make sure ALL the fat is removed. Remove as much of the membranes as you can.
Sprinkle Adolf's tenderizer all over it. Stab it with a fork until your arm gets tired. Marinade overnight in a mixture of:
1/4 cup crushed garlic
1/4 cup balsamic vinegar
1/3 cup soy sauce
1/2 cup chopped green onions
1/4 cup olive oil
Next day: pull it out of the marinade, roll it in either honey or REAL maple syrup. Coat it with crushed black pepper and dust it with garlic powder. Put it in the smoker and keep it on medium heat for about 4-6 hours. I use green hickory for my smokin' wood. The honey (or syrup) will caramelize, seal the meat, and keep it juicy. Cut between the bones for some real pretty chops.