Sriracha Peach-Glazed Pork Chops | Cookstr.com

1. In a medium bowl, combine the sugar, salt and water. Whisk vigorously. The water will get cloudy, but continue to whisk until the water becomes clear. The clear water is an indication that the sugar and salt have dissolved. Place the pork chops in a ziplock bag, cover with the brine mixture and refrigerate for 24 hours.

Big Green Egg setup:

1. Fill your firebox with natural lump charcoal and prepare your Big Green Egg for direct grilling. The target grilling temperature is about 400°F (200°C) as indicated on your dome thermometer. Both the bottom vent and daisy wheel should be open about 40 percent, but small adjustments might be required. You want to create a mature fire with no flame. If you allow your Big Green Egg to burn at its target temperature, in this case 400°F (200°C), for at least 10 minutes, all the lit coals should be glowing orange without a flame—this is an indication that you have built a mature fire.

Prepare the glaze:

1. In a saucepan, combine all the glaze ingredients. Warm the glaze on low heat to melt the preserves. Keep the glaze warm until ready to use.

Prepare the rub:

1. In a small bowl, combine all the rub ingredients.

2. Remove the pork chops from the brine and pat dry with paper towels. Brush the chops with olive oil and season with the rub. Place in the center of the hot grill. This rub has sugar in it, so keep the chops moving on the grill to avoid unnecessary charring.

3. Once you have achieved some grill marks and some char, start applying the glaze. Apply the glaze each time you flip the chop. Grill the pork chops to an internal temperature of 137°F (58°C). Let rest for 8 to 10 minutes prior to serving.