This recipe is a family favorite. Family rating: 4.5/5, David's rating: 4/5.

½ Cup Dark Brown Sugar, Lightly	4 Bone-In Rib Loin Pork Chops, 1
-Packed	-To 1 1/2 Inch Thick
¼ Cup Kosher Salt	1 Tablespoon Olive Oil
4 Cups Water	1 Recipe Dry Rub With Indian Spices

Dissolve sugar and salt in water to make a brine. Pour brine over pork chops to cover, and refrigerate for 1 hour. Remove chops from brine, rinse thoroughly, and pat dry. Rub meat lightly with olive oil, then sprinkle dry rub onto surface of oiled meat and pat into place.

Start a fire in the Kamado using lump charcoal and stabilize temperature at 350 degrees F. Throw a couple of dry hickory chunks on the fire, then place the meat on the main rack directly over the fire. Close the lid of the Kamado and grill the chops for approximately 4 minutes to lightly brown the chops and develop grill marks. Since the temperature in the Kamado will overshoot the target, immediately adjust the vents to bring the temperature back down to 350 degrees F (it will take a few minutes to accomplish this). Once the first side is browned, flip the chops. Cook until the internal temperature of the meat is 130 degrees, approximately 9 minutes more. Remove chops from the fire, allow to rest for about 5 minutes, then serve.