The night before you smoke the pork chops prepare a brine and submerge them in it. In a small sauce pan bring 2 cups of water to boil and add the kosher salt, sugar and pink curing salt to it. Stir to dissolve.

In a large non-reactive contained place the cold water and ice cubes. Pour the hot concentrated brine over. Stir to even out the temperature of the solution. It should be at room temperature almost instantaneously. Sumberge the pork chops in the brine, cover with plastic and refrigerate for at least 12 hours.

Remove the pork chops from the brine and discard it. Blot dry them with paper towels. Set up your smoker per the manufacturer's instructions. Aim for 225 F to 250 F. Add the wood per the manufacturer's instructions.

Place the pork chops on the rack or grate, insert an instant-read thermometer probe sideways into the thickest part of one chop and smoke until the internal temperature reaches 150 F. This can take from 1 ½ to 2 hours. You can turn over the chops once about midway the smoking time. Allow a brief rest and serve immediately for smoked pork chops that will taste similar to hot smoked ham.

Alternatively, make the BBQ rub by mixing the dry ingredients in a small bowl and smoke the pork chops until 145 F (to allow for the temperature rise of finishing them on the grill). Once you take them out of the smoker at 145 F brush them with the olive oil and liberally season them with the BBQ rub, pressing with your fingers to create a thick coating.

Heat up a grill to medium-high and sear the pork chops for about 2 mins per side, placed over the direct heat of the grill. Alternatively, heat a cast iron skillet over medium-high, add a bit of olive oil and sear the pork chops that way, about 2 mins per side and a bit for the edges. Serve immediately.