Brined Grilled Pork Chops

Ingredients

• 4 bone-in pork rib chops, 1 1/2 inches thick
• 1/2 cup kosher salt
• 1/3 cup packed brown sugar
• 2 quarts cold water
• 1 cup apple cider
• 3 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon neutral oil
• 2 teaspoons coarse black pepper
• 1 teaspoon fresh thyme leaves

Before you cook

• Dissolve the salt and brown sugar in two cups of hot water in a large container.
• Add the remaining cold water, the cider, garlic, bay leaves and peppercorns.
• Cool the brine completely before the pork goes anywhere near it.
• Submerge the chops in the brine and refrigerate for 4 hours.
• Lift the chops out, rinse them briefly and pat them very dry.
• Rub the chops with oil and season with the coarse pepper and thyme; add no more salt.

Steps

1. Build a two-zone fire with hot coals on one side and nothing on the other.
2. Set the chops on the cool side, close the lid and cook for 15 minutes.
3. Flip the chops and cook another 10 to 15 minutes on the cool side.
4. Check the center of a chop near the bone and look for 130 degrees Fahrenheit.
5. Move the chops directly over the coals.
6. Sear the first side for 90 seconds until the crust is brown and the edges bubble.
7. Flip and sear the second side for 90 seconds.
8. Hold each chop on its fat edge with tongs for 30 seconds to crisp it.
9. Pull the chops at 140 degrees Fahrenheit and rest them on a board for 8 minutes.
10. Serve whole, with the juices from the board spooned back over the meat.