Pork Rib Chops with Memphis Dry Rub
Adapted from Weber's Real Grilling (Sunset, 2005) by Jamie Purviance.

1 1/2 teaspoons whole black peppercorns

1 1/2 teaspoons mustard seed

1 1/2 teaspoons paprika

1 1/2 teaspoons light brown sugar

1 1/2 teaspoons kosher salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/4 teaspoon cayenne pepper

6 bone-in pork rib chops, 10 to 12 ounces each and about 1 inch thick

Canola oil

Barbecue sauce of choice

1. In a spice grinder, pulse the peppercorns and mustard seed until coarsely ground. Transfer to a small bowl and stir in paprika, brown sugar, salt, garlic and onion until well mixed

2. Let chops stand 20 to 30 minutes at room temperature Meanwhile, heat the grill to medium. Lightly brush or spray the chops with oil. Rub spice mixture over both sides of the chops.

3. Grill chops until barely pink in the center, 8 to 10 minutes, turning once. Remove from grill and let rest 3 to 5 minutes. Serve warm with a favorite barbecue sauce.

Makes 6 servings.