If you love barbecue, you've probably heard of Stubb's. If you haven't, it's a name you should get to know. You may have seen Stubb's sauces in the supermarket, but unlike most bottled brands, his taste of the same homemade flavor and exceptional care that made him famous.

And with his new overnight delivery service, you can have his smoked-to-perfection meats on your dinner table tomorrow. Besides ribs that fall off the bone, you can express order peppered pork tenderloins, smoked turkey, pork sausages, legendary beef brisket and all of his sauces. Forget cooked goose and plum pudding, this is what makes a holiday party to remember. And without any prep or cooking. You can order at www.stubbsbbq.com

But if you're looking to roll up your sleeves and get knee deep in some old fashioned barbecuing this weekend, here is his recipe for Tender Brined Pork Loin Chops from the Stubb's Bar-B-Q Cookbook. According to Stubb's, brining the chops does two things: It permeates the meat with flavor, and it helps keep the meat moist when cooking. And nothing beats moist meat.

Tender Brined Pork Loin Chops
1 cup Stubb’s Pork Marinade (or lemon-pepper or Italian marinade)
1 3/4 cups warm water
1/4 cup soy sauce
1/2 cup sugar
1/4 cup kosher salt
4 to 5 pounds boneless pork loin chops, about 1 1/2 inches thick (8 to 10 chops)
2 tablespoons olive oil

In a shallow baking dish, combine the water, soy sauce, sugar, and salt, stirring until sugar and salt dissolve completely. Submerge the pork in the brine (or place in a zipper-top plastic bag and seal), and brine for 2 hours. Drain the brine. (If desired, the drained uncooked chops may be frozen up to 2 months).

Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)

Rinse the chops and pat dry with paper towels. Coat the chops with the olive oil. Grill the chops over direct medium-high heat, 4 to 5 minutes per side. The chops are done when the center is light pink and the internal temperature reaches 145F. Serve hot.