Make the brine by combining 2 cups of water with the salt and sugar in a small saucepan over medium-high heat. Stir until all the salt and sugar has dissolved, then remove from the heat and stir in 2 cups of cold water along with the garlic. Set aside.
Once the brine has cooled completely, pour it into a large, heavy-duty zip-top bag and add the pork chops. Remove as much air as possible and seal tightly. Refrigerate the chops for 1 hour, turning the bag over after 30 minutes to ensure even brining.
Preheat a gas or charcoal grill to medium-high heat. Remove the chops from the brine and pat them dry on both sides with paper towels. Discard the brine.
If desired, sprinkle about 1 teaspoon of the Smoky BBQ Rub on each side of the chops and rub it into the meat with the back of a spoon. Alternately, you can rub them with a little olive oil and season with a pinch of salt and some freshly ground black pepper. Because of the salt in the brine you'll want to be sure to go easy when seasoning the outside of the meat.
Oil the grill grates and add the chops. Grill for 4 minutes on the first side, turn and continue grilling until cooked through, 3 to 4 minutes additional. Check for doneness with an instant-read thermometer and remove the chops from the grill when they reach 135 to 140°F (for medium). Allow the chops to rest for 5 minutes before serving.
Tips for Making This Recipe
Tips for success:
Use bone-in pork rib chops about 3/4-inch thick. Look for nicely marbled chops and don't trim the fat around the edges as it will help the chops stay tender and moist.Be sure to cool the brine completely before adding the chops. If you can, make it ahead and refrigerate it.Oil the grill grates well just prior to adding the chops, don't overcook and be sure to let them rest prior to serving so all the juices can be reabsorbed into the meat.