Caribbean Jerk Pork Chops

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1 habanero chile, seeded and chopped

1 small onion, coarsely chopped

1 scallion, thinly sliced

1 garlic clove, thinly sliced

1 teaspoon ground allspice

3/4 teaspoon dried thyme

1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cinnamon

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil, plus more for brushing

1 cup store-bought Kansas City–style barbecue sauce

4 pork rib chops (12 ounces each)

1/2 cup hickory, pecan or oak chips

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