May 18th, 2017
In a spice mill pulse together the peppercorns and mustard seed until coarsely ground. Transfer to a small bowl, add all the remaining rub ingredients, and mix well.
Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Lightly brush the chops on both sides with oil and season evenly with the rub, pressing the spices into the meat. Grill the chops over direct medium heat, with the lid closed, until still barely pink in the center, 8 to 10 minutes, turning once. Remove the chops from the grill and let rest for 3 to 5 minutes.
Reheat the sauce over medium heat. Serve the chops warm with the sauce on the side.
For Sassy Barbecue Sauce - In a small heavy saucepan whisk together all the ingredients. Place over medium heat and bring to a boil, stirring occasionally. Turn down the heat to a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat, cover, and set aside. (The sauce can be made up to 4 days ahead. Let cool completely, then cover and refrigerate. Warm gently before serving.)