What's the best cut of Veal for the grill?

Mario Batali has some great recipes for veal in his Italian Grill cookbook. He uses a Piastra which is a granite or cast iron flat griddle used over a grill. He uses veal cutlets ( pounded thin) and cooks them with peppers, onions, olives, and figs.

Agreed - but the t-bone looking one (is that the loin chop?) runs a close second and tends to be a bit less spendy - in case money IS an object. We throw fresh rosemary branches on the grill for a rosemary scented smoke - pretty terrific.

Rib chop for sure. Preferrably double thick if you have a real butcher who will cut it for you. Simple treatment is best; real wood smoke, salt, pepper and some lemon juice.