In a gallon-size freezer bag, mix salt with warm water until the salt dissolves. Whisk in apple cider vinegar, brown sugar and ice. Add the pork and seal (make sure all the chops are submerged).
Brine for 20-30 minutes at room temperature or up to 4 hours in the refrigerator. Don’t brine any longer or the pork can become mushy. If making homemade barbecue sauce, you can make it while the pork chops are brining. Remove pork from brine and thoroughly rinse in cool water. Pat dry.
Whisk all of the spice rub ingredients together in a bowl; set aside.
Lightly drizzle and rub the top side of the pork chops with olive oil then season and rub with half of the spice rub; repeat with the other side. Let pork chops sit at room temperature for 30 minutes if they have been refrigerated in the brine, otherwise, if you have brine at room temperature, you can grill right away.
Heat grill to 400 degrees F with the lid closed, this will take about 10-15 minutes. Thoroughly clean the grill using a wire brush. Once the grill reaches temperature, grease the grill using tongs holding a wad of paper towels greased with vegetable oil.
Add the pork chops to the grill and cover. Reduce heat as needed to maintain heat around 400 degrees F. Grill for 5-7 minutes per side or until the thickest part of the meat registers 145 degrees F on an instant-read thermometer. If your pork chops are extra thick, then you will need to grill longer, reducing the heat as needed. Baste the pork chops with some barbecue sauce the last 30 seconds of cooking on each side.
Transfer pork to a plate and brush with desired amount barbecue sauce. Season with additional salt and pepper to taste. Let pork rest for 3 minutes before slicing.