TEXAS-RUBBED AND BRINED PORK CHOPS

Steps:

• Grilling Method: Indirect/Medium Heat
• Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil over medium-high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from heat and add the ice cubes or cold water (the ice cubes will cool the brine to room temperature faster).
• Place the pork loin in a nonreactive pan or resealable plastic bag (brining bag) and cover with the brine. Cover pan or tightly close the bag and refrigerate for 2 to 3 hours. If you are using an extra large resealable bag or brining bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.
• Meanwhile, make the rub by combining all of the spices and mixing well. You will not need all of the rub for this recipe. Store any leftover rub in a clean, airtight container.
• Preheat a gas grill on high with a smoker box or a foil pan filled with wood chips set under the cooking grates. Just before grilling, reset your gas grill for medium indirect heat. If you are cooking on a charcoal grill, build the fire and sprinkle the wet wood chips over the gray-ashed briquettes just before putting the food on the grill.
• Lightly brush pork with olive oil and sprinkle lightly with rub. Place pork directly on the cooking grate and cook for about 90 minutes or until an instant-read meat thermometer reaches 155°F. Remove pork from roasting pan. Let meat rest for 10 minutes.
• Cut pork loin into thick (double-cut) chops and serve.