We just had these the other night. YUM I find using a gas grill is the easiest for me. We like the Paul Newmans Lime Vinaigrette dressing over the pork for a marinade and season both sides liberally with a nice spicy rub mix. Also, the thicker they are, the juicier they will be.
Sear them on a very HOT grill on both sides, then reduce the heat. If necessary, put them on the top grill rack if they need to reach temperature or move them to the side of the burner plates to a less direct flame.
If you are grilling several, either chops or ribs-or even two are extra thick, try stacking them two to three high. To turn, pull out the bottom one and turn it over the top one, repeating until all are uniform in color/doneness. That also keeps the juices running down over the lower piece of meat and holds the heat in. It works every time for me, anyway~hope it works for you!
Linda