Thick brined pork ribeye chops seared over high heat, then finished over indirect heat while basting with a sticky chipotle, agave and tequila glaze.

Scale

Brine: Stir the water, salt and brown sugar in a deep bowl until dissolved. Add the chops, and refrigerate for at least 1 hour (4 hours is better, 8 hours at most).
Make the glaze: Bring the glaze ingredients to a simmer in a small saucepan. Lower the heat, and simmer until thick enough to coat a spoon, about 10 minutes.
Set up the grill: Set up the grill for two-zone cooking. On a gas grill, preheat with all burners on high for 15 minutes, then turn off all but two burners, and brush the grate clean.
Sear: Take the chops out of the brine, and pat dry. Grill over direct high heat with the lid closed for about 8 minutes, flipping every 2 minutes and rotating the chops 90 degrees on the second flip for crosshatch marks.
Glaze and finish: Move the chops to the indirect side, and brush with glaze. Close the lid, and cook until 140°F inside, about 8 minutes, flipping and brushing with glaze halfway through.
Rest and serve: Move to a platter, and pour any remaining glaze over the chops. Rest for 10 minutes, then serve.

Equipment: A grill (I use a Weber Summit).

One teaspoon of chipotle adds just a hint of heat. Skip it for no heat, or use up to a tablespoon for more.

Inspired by the chipotle-agave glazed long bone pork chops at Orale Contemporary Mexican Kitchen.