Ingredients
1/4 cup kosher salt1/4 cup sugar2 cups water2 cups ice water4 center-cut pork rib chops (1 inch thick and 8 ounces each)2 tablespoons canola oilBASIC RUB:3 tablespoons paprika1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard1 teaspoon coarsely ground pepper1/2 teaspoon ground chipotle pepper
Preparation
In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.
Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours.
Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.
Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
