4thick pork chopstry for 2" or as thick as you can get
Brine
4cupswaterdivided 2 + 2
¼cupKosher saltsee Note 1 below.
3tablespoonbrown sugar
3tablespoonapple cider vinegar
Dry Rub
4cloves garliccrushed
⅔teaspoonground cumin
1teaspoonchile powder
1teaspoonpaprika
1lime, juice only
salt and pepper for seasoning
Instructions
Brining
Add salt, vinegar and sugar to 2 cups of water and microwave to boiling point, stirring periodically to dissolve salt.
When salt is dissolved add 2 cups of cold water. Allow brine to come to room termperature.
Lay pork chops in a single layer in a shallow container. Cover with brine and refrigerate a minium of 2 hours or up to 24 hours. Turn the chops or container half way through to ensure both sides of the chops get lots of brine time.
Remove chops from the brine and discard the brine. Lightly dry the chops with a paper towel.
Mix all the rub ingredients together and rub onto both sides of the chops. Sprinkle chops with salt and pepper.
Allow rub to sit on chops for 20 minutes while BBQ grill is heating up.
Grill over medium heat until internal temperature reaches 145° F, turning only once or twice. Mine took about 20 minutes but timing will depend on the thickness of your chops and the actual heat of your BBQ.
Remove chops from grill, cover loosely and allow chops to sit 5 minutes before serving.
Notes
Note 1: Kosher salt is a coarse salt, just slightly finer than pickling salt. Do not use regular table salt or you meat will be too salty. A coarse sea salt can be substituted one for one.