In a small bowl, combine all of the rub ingredients until well mixed. 

Blot the pork chops with a paper towel until they are dry.

Rub all sides of each chop with the olive oil.

Sprinkle the dry rub onto each side of the pork chop, reserving 2 teaspoons of the rub.  Place on a plate and set aside.

In a small bowl, stir together the barbecue sauce and apple juice.  Set aside.

Preheat your grill to 400 degrees.  Turn off the burners on one side of the grill to make an area for indirect heat.

Place the pork chops onto the grill over direct heat.

Sear for 3-4 minutes and then, using tongs, flip and sear the other side – another 3-4 minutes.

Move the pork chops to the indirect heat side.  Close the grill and cook for 6-8 minutes on each side.

Halfway through the cooling process, brush each side of the chop with the barbecue sauce mixture.

Use a meat thermometer to check the internal temperature.  Once it reaches 145 degrees, remove the chops from the grill.  Place on a platter and loosely tent with aluminum foil.

Allow the chops to rest for 5 minutes before serving.