GRILLED PORK CHOPS

GRILLED PORK CHOPS 1/4 cup kosher salt 1/4 cup sugar 2 cups water 2 cups ice water 4 center-cut pork rib chops (1 inch thick and 8 ounces each) 2 tablespoons canola oil BASIC RUB: 3 tablespoons paprika 1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard 1 teaspoon coarsely ground pepper 1/2 teaspoon ground chipotle pepper 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.