Grilled Pork Chops with Coffee Dry Rub

Prep time does not include brining.

For the dry rub:
In a small bowl, combine all the ingredients until well blended. Store in airtight container and refrigerate to store for weeks.

For brining:
In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over pork chops. Soak at least 6 hours or overnight.

To fully submerge the pork chops, use gallon size zip lock baggies. Divide the chops to fit the bags, carefully pour brine mixture, let all the air out of the bags and seal the bags tightly. Place bags in a shallow pan/bowl and refrigerate 4-6 hours or overnight.

After brining, drain and discard the water. Pat dry the pork chops with paper towel and let sit room temperature while preheating the grill. Generously rub both sides of the pork chops with the coffee rub. Grill the pork chops for about 5 to 7 minute on each side over a medium heat, to an internal temperature of about 145ºF. Off the heat, let the chops rest covered with aluminum foil before serving.