In a small bowl, combine the seasonings. Generously sprinkle the chops with the seasoning on both sides and rub in.

Place the chops on a wire rack on top of a sheet pan and place in the icebox, uncovered, for 12 hours. Turn the chops over and leave in the icebox an additional 12 hours.

Remove the chops from the icebox about 30 minutes before grilling to warm up. Make a cut through the edge of the rind on each chop to prevent it from curling up while grilling.

Clean and oil the grill. I used a mix of hardwood lump charcoal and apple wood chunks. Rake the coals to one side of the grill and place the chops on the indirect heat side. Cook for about 40 minutes or until the internal temperature of the chops is about 140 degrees F.

Move the chops over to the direct heat side of the grill. Grill for about 3 to 4 minutes per side, or until the internal temperature is 160 degrees F and grill marks appear.

Generously baste both sides of the chops with BBQ sauce and cook an additional 1 to 2 minutes per side.

Remove the chops from the grill and let them rest for about 5 minutes. Serve warm.