Classic Southern bone-in chops coated in a paprika-heavy dry rub and slow-grilled.
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In a small bowl, whisk together the paprika, brown sugar, garlic powder, onion powder, salt, pepper, cayenne, and dry mustard.
Pat the pork chops completely dry with paper towels to ensure the rub sticks properly.
Lightly brush both sides of each pork chop with a thin layer of vegetable oil.
Generously coat each chop with the dry rub, pressing it firmly into the meat with your hands.
Preheat your grill to medium-low heat, creating a two-zone setup if possible for indirect cooking.
Place the chops on the cooler side of the grill and cover, cooking for about 6-8 minutes per side.
Move the chops to the direct heat for the last 2 minutes to develop a slight crust without burning the sugar.
Remove the chops from the grill when the internal temperature reaches 145 degrees F and let them rest for 5 minutes.
