Warm up grill to 250F. Personal Note: I was using a Yoder 24x48 Flat Top Grill, with ¾ chimney of charcoal pushed to the back of the grill. Temperature above the grill is 250F where I could hold my hand above the charcoal for 10 seconds. Place Pork Rib Chops onto baking sheet.
Generously sprinkle all purpose spice rub to coat the Pork Rib Chops so you can barely see the meat through. Flip the pork chops over and generously sprinkle the other side of the pork chops.
Place pork chops on top of the hot part of the grill for 8-10 minutes until there is some light browning (or caramelization)
Flip pork chops over on the grill. If the pork chop cooked faster than 8 minutes to brown, move to a cooler location on the grill so that the pork chop cooks slowly and keeps the moisture in the pork chop. This side of the pork chop should also take 8-10 minutes to cook.
Using an instant read thermometer, at the doneness of your choice, take the pork chop off the grill and place onto a baking sheet or pan, loosely cover the pork loin with aluminum foil and allow to rest.
US Department of Agriculture recommends cooking to 145F with at least a 3 minute rest. https://www.usda.gov/media/blog/2022/10/03/cooking-meat-it-done-yet#:~:text=Cook%20raw%20beef%2C%20pork%2C%20lamb,minutes%20before%20cutting%20or%20consuming145F -150F medium rare150F-155F medium155F-160F medium-well160F wellPersonal Note: I cooked the pork rib chops to 140F for a total cooking time of 18 minutes, take it off the grill and allow it to rest at least 10 minutes under an aluminum foil tent for carryover cooking to 145F.