In a large pan, combine salt, sugar and water. Cook over medium heat until sugar and salt are dissolved. Remove from heat. Add ice to cool brine to room temperature.
Place pork chops in a gallon sized resealable plastic bag; add cooled brine. Seal bag. Refrigerate 8 to 12 hours.
Remove pork chops from brine. Rinse and pat dry.
Combine ingredients for rub. Sprinkle on both sides of pork chops.
Prepare grill and cook pork chops until they reach an internal temperature of 145ºF.
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