Grilled Smoked Pork Chop

1 10-rib rack of pork, about 7-8 pounds

Brine

1 gallon water

1 cup kosher salt

1½ cups brown sugar

2 bay leaves

10 sprigs fresh thyme

2 tablespoons Juniper berries, crushed

4 garlic cloves, crushed

1¼ tablespoons black peppercorn, rough grind

Mix all ingredients together for the brine and heat in a medium stock pot until the sugar and salt are dissolved; cool the brine in the refrigerator.

When brine is cool, add the pork rack and cover with a plate to keep the pork submerged. Allow to brine for 6 hours.

Remove pork from brine and place in a smoker. Smoke at 180 degrees until the pork reaches an internal temperature of 145 degrees. Allow to cool.

Cut pork rack into 1½-inch chops, rub with a small amount of olive oil and season with salt and pepper. Grill to desired temperature.

Serves six to seven.

Cook's note: At the restaurant we use a blend of apple wood and hickory bark in the smoker.

Chef Sam Burman, bluprint, Chicago