Mix all the dry ingredients together in a bowl.
Coat the pork chops with the BBQ dry rub.
Put them in a zipper bag and refrigerate for 1-6 hours. Pull out about 20 minutes before you are planning to grill.
Fire up your grill to medium-high heat.
Grill for about 10-15 minutes. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. Check the temperature, 145° will give you a moist pork chop with a slightly pink center.