In a suitably sized pan, combine the kosher salt, granulated sugar, and water. Place the pan over medium heat, ensuring that the sugar and salt dissolve completely. Once achieved, remove the pan from the heat.

Subsequently, introduce the ice to the solution in the pan. This is crucial to ensure the brine cools to ambient temperature.

Carefully place the pork chops into a resealable plastic bag that can accommodate a gallon. Introduce the now cooled brine to the bag containing the pork chops. Ensure the bag is sealed properly and then place it in a refrigeration unit. It is imperative to leave the pork chops in the brine for a duration ranging from 8 to 12 hours.

Following the specified brining duration, remove the pork chops from the solution. It is vital to rinse them thoroughly and then pat them dry with absorbent paper.

Prepare a rub by combining the necessary spices. This mixture should then be applied uniformly to both sides of each pork chop.

Finally, it is time to cook the pork chops. They should be placed on a pre-heated grill and cooked until their internal temperature registers approximately 145ºF. Ensure an accurate reading with a calibrated thermometer.