Pull chops from the fridge and rest at room temperature for 30 minutes — this helps them cook evenly. Pat dry with paper towels for a better sear. Brush both sides lightly with oil and season generously with salt and black pepper or a dry rub. Optional: brine in salted water for 2–4 hours in the fridge beforehand, then rinse and pat dry. Preheat grill to medium-high and oil the grates before cooking.

将烤架预热至中高温。设置双区设置——一侧为直火加热，另一侧为间接加热。涂油烤架。 将猪排放在直火上。3/4英寸猪排每面烤3–4分钟；1–1½英寸猪排每面烤5–8分钟。仅当猪排很容易脱离并显示清晰烤架纹时才翻转。 如果厚猪排已焦好但未完全烹饪，移至间接热源，盖上盖子，继续烹饪至熟。当内部温度为60°C – 63°C时取下（温度计在最厚部分，远离骨头）。总烤架时间：10–16分钟。始终用温度计验证熟度。

Transfer chops to a clean plate or cutting board. Rest at least 5 minutes (up to 10 for thick chops) before cutting — skipping this step lets juices run out and dries the meat. Target internal temp: 63°C at the thickest part. Pulled at 60°C? Carryover heat during the rest will finish the job. A slight pink blush at the center is safe and normal at 63°C. Serve immediately after resting.