- 2 quart ice cold water
- 1/3 cup kosher salt, plus more for seasoning
- 1/4 cup sugar
- 4 (1 1/2-inch thick) center cut pork rib chops, about 8 ounces each
- Freshly ground black pepper
To make the brine: In a large bowl whisk together water, salt, and sugar until solids are dissolved. Place pork chops in brine and refrigerate for 1 hour.
Remove pork chops from brine, pat dry with paper towels, and season lightly with salt and heavily with pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pork chops over hot side of grill and cook until well browned, 3 to 5 minutes per side.
Move pork chops to cool side of the grill, situated with bones facing the fire. Cover and cook until meat registers 135°F on an instant read thermometer when inserted into thickest part of the chop. Remove pork from grill, let rest for 10 minutes, then serve.