Butterfly each chop and tenderize with a jacquard meat tenderizer.Place each chop in a plastic zip top bag and pound out to 1/4” thickness using a meat mallet.
Prepare charcoal grill for two zone fire (hot and cool side).
Season each chop with The BBQ Rub on all sides.Lightly season with a coat of Steak Rub on both sides. Rest the chops for 20 minutes until the grill is ready to cook.
Place each chop over the hot side of the grill (directly over coals) and grill for 1 1/2 – 2 minutes each side. Flip each chop, baste with The BBQ Sauce and continue to grill flipping and basting with sauce until the chops are done about 8 minutes total time.(move the chops to the cool zone if the fire gets too hot, this will prevent burning)
Rest the chops for 5-7 minutes, meanwhile place a cast iron skillet over the hot side of the grill. Add 2 Tablespoons of butter and the onions.Season with a pinch of Steak Rub and grill until softened about 5 minutes.Also place the buns over the hot side of the grill and toast for 30 seconds or until brown.
To assemble the sandwich: layer dill pickle chips on the bottom half of the bun.Place a char grilled chop over the pickles and drizzle with extra bbq sauce.Add grilled onions and a few crispy jalapeños then the top bun.