Couple of nights ago, put on some boneless pork chops I picked up at Sam's Club, that were about an inch thick. They'd been rubbed for 24 hours in a nice chipotle based dry rub powder, and I plopped them on the Egg over a 600 degree dome temp. 4 minutes on the first side, 4 minutes on the next, and then dwelled for about 5 minutes, after I brushed on some Rum-based BBQ sauce bought during a shopping trip on Grand Cayman Island, during the Carnival cruise of a year a half ago (the wife said to start using some of these bottled sauces that are taking up cabinet space)--Anyway, they were not as juicy and moist as lamb chops, or steaks I have done on the Egg, and wondered if I should have marinated them (being boneless), and/or have done a brine on them? Should I start brining them? Cook 'em lower heat-wise and/or less time? Just buy pork chops on the bone? Thank you guys and gals!!