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Cooking Method: Grilling Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness — nothing flimsy — then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.

• 3 tablespoons sweet paprika, preferably Spanish
• 1 tablespoon freshly ground black pepper
• 1 tablespoon coarse salt, either kosher or sea salt
• 3/4 teaspoon sugar
• 3/4 teaspoon chili powder
• 3/4 teaspoon granulated garlic or garlic powder
• 3/4 teaspoon onion powder
• 1/4 to 1/2 teaspoon ground cayenne
• Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
• Vegetable oil spray

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