Combine all dry spices in a small bowl: brown sugar, paprika, garlic powder, chili powder, onion powder, salt, pepper, dry mustard, and cayenne pepper. Whisk together thoroughly to break up any clumps in the brown sugar and ensure even distribution of spices. This dry rub is the foundation of authentic Kansas City flavor, so take a moment to make sure everything is well combined.

Pat the pork chops dry with paper towels—this helps the rub adhere better and promotes better browning on the grill. Generously coat both sides and edges of each chop with the dry rub mixture from Step 1, pressing gently so it sticks to the meat. Place the seasoned chops in a container or resealable bag, cover, and refrigerate for at least 2 hours, or preferably overnight. I find that letting the rub sit on the meat overnight really intensifies the flavors and allows the spices to penetrate deeper.

Remove the seasoned pork chops from the refrigerator about 20-30 minutes before grilling so they can come to room temperature—this ensures even cooking throughout. Meanwhile, preheat your grill to medium-high heat (around 400-425°F). Once hot, clean the grates with a grill brush to prevent sticking, then lightly oil them with a high-smoke-point oil to create a non-stick surface.

Place the pork chops directly on the preheated grill grates and cook for 4 to 5 minutes on the first side without moving them—this creates a flavorful crust and those beautiful grill marks. Flip the chops and grill for another 4 to 5 minutes on the second side. The thick-cut pork chops need this time to cook through while developing a caramelized exterior. I like to use an instant-read thermometer to check that the internal temperature reaches 145°F for slightly pink, juicy meat.

During the last 30 seconds to 1 minute of grilling on the second side, brush a generous coating of Kansas City style BBQ sauce onto the top of each pork chop. Allow the sauce to caramelize slightly on the heat, which adds a glossy finish and deepens the flavors. Remove the pork chops from the grill and let them rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat for maximum tenderness.