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If there's any leftover glaze and spice mix, combine them and pour in some of the drippings from the pork. Mix it all together, and then spoon it over the chops. -Andrew Carmellini
For the brine
2 1/2 cups kosher salt
1 cup sugar
For the pork
One 5-bone rack of pork (4 to 5 pounds)
1/2 teaspoon salt
3/4 teaspoon fresh-ground black pepper
3 cups apple cider
2 teaspoons apple cider vinegar
For the spice rub
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon chili powder
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