Heat all the ingredients together, minus the pork and canola oil, in a saucepan. Once the mixture comes to a boil, pour it into a container that can fit in an ice bath. Cool the mixture in an ice bath until the liquid is at 40 degrees F.
Yield: Serves 6
Place the pork rack in the brine and refrigerate overnight for at least 12 hrs. When the pork is fully brined, remove from the brine and discard the brining liquid. Place the pork on a cooling rack so it can dry, and let it come to room temperature before grilling. Light a grill with coals, but be sure to offset the coals slightly, making one side hotter than the other. Portion the pork rack into six 1-1 ½ inch chops. Generously season with salt and pepper and a light coating of canola oil, so the pork sears but doesn’t stick to the grill. Place the pork on the hot side of the lighted grill and cook for approximately 2 minutes on each side (until it begins to brown). Be sure to move the pork often to prevent flare-ups. After the pork chops cook for 2 minutes on each side, move them to the cooler side of the grill and turn them every 2 minutes. The pork is done when the internal temperature reaches 140-145 degrees F. Once done, take the pork chops off the grill and let them rest for about 10 minutes before serving. Serve with Samuel Adams Apple Butter.