Combine the salt, black pepper, cayenne pepper and sugar together in a small bowl. If the chops have a thick edge of fat on them, score the fat 2 or 3 times around the edge of the pork chop so the chop stays flat while cooking. Generously season the pork chops on both sides with the spice mixture. Place the chops on a rack over a rimmed pan and refrigerate uncovered for 8 to 16 hours. Remove the pork chops from the fridge 1 hour before grilling.

To make the Honey BBQ Sauce, combine the honey, ketchup, apple cider vinegar, soy sauce, Dijon mustard, onion and paprika in a medium saucepan. Bring the mixture to a boil, lower the heat and simmer for about 15 minutes.

Pre-heat your outdoor grill, creating two different heat zones. One section of your grill should be high heat and the other section should be a little cooler, or more like medium heat.

Brush the pork chops with a little olive oil. Place the pork chops on the hot zone of the grill for 3 minutes on each side to sear the outside of the chops. Then move the pork chops to the medium zone, brush with the honey BBQ sauce and continue to cook for an additional 4 to 8 minutes, depending on the thickness of the chops. Flip and brush again with sauce. The pork chops should reach a temperature of 150°F with an instant read thermometer.

Remove the chops from the grill and let them rest for 5 minutes before serving. Transfer the chops to plates and serve. If you have any leftover honey BBQ sauce, you can bring it to a boil and serve it at the table with the chops.