2 cups water
2 cups ice water
4 center-cut pork rib chops (1 in. thick and 8 oz. each)
2 Tbsp. canola oil Basic Rub
3 Tbsp. paprika
1 tsp. each garlic powder, onion powder,
ground cumin and ground mustard
1 tsp. coarsely ground 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.
Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Grill, set the temperature to 350° and set the timer to 25 minutes. Let the grill preheat for 10 minutes. When the grill has preheated, place the chops on the Grill Plate. Cook until a thermometer reads 145°, 4-6 minutes on each side. Let stand for 5 minutes before serving.