1 (3 ounce) package extra-dry active yeast
2 cups warm milk (70 to 90 degrees F/23 to 27 degrees C)
1 pinch salt
1/4 cup dried sage
1 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 egg
1 teaspoon unflavored gelatin
1 teaspoon vanilla extract
7 pork chops
Place yeast in a large bowl, and leave in a warm place to stay warm. Bring to a boil in a small bowl. Pour warm milk over the yeast; stir constantly. Add salt, sage, sugar, flour, oil, egg, and gelatin.
The bubbles will break and the gelatin will dissolve. Beat in flour and still beat in the water until light and fluffy. Cover, and let stand overnight.
While the yeast is in the water, preheat an outdoor grill for smoking. Place the chops under the grill about 6 inches from the heat source. Cover on all sides, about 6 inches from the hot grate. Pull ribs with tongs by about 1/2 inch down so that they are touching. Grill ribs for 10 minutes per side, or until cooked through.