Ingredients
Method
At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub. Combine 2 Tbsp. sweet paprika, preferably Spanish, 1 Tbsp. freshly ground black pepper, 1½ Tbsp. kosher or sea salt, 1 tsp. sugar, 1 tsp. chili powder, 2 tsp. granulated garlic or garlic powder, 2 tsp. onion powder, and ¼–½ tsp. ground cayenne in a small bowl. Coat eight 1"-thick bone-in pork rib chops with the spice rub and arrange chops on a rimmed baking sheet. Cover with plastic and refrigerate, covered if desired.
Prepare grill for medium-high heat; oil grill grate with vegetable oil.
Remove pork chops from the refrigerator and let sit at room temperature for about 20 minutes.
Drizzle chops with extra-virgin olive oil on both sides. Grill chops, flipping onto each side twice, 10–12 minutes total. (If desired, rotate chops a quarter turn on the third flip to get crisscross grill marks.) The chops are done when just a hint of pink remains at the center. Serve hot.