BBQ Question.

Any meat, even ribs, will eventually dry out if you leave them in the oven long enough. But because drying is the result of the ratio of heat to temperature it's simply a matter of selecting the desired temperature (I don't know what you mean by "low oven") and determining how long you want to allow the meat to remain in that environment.
Without knowing the temperature you want to use it's pretty difficult to come up with a recommendation for a length of time for "slow roasting" your pork prior to BBQing.

Depending on their thickness, I would probably brine them in a solution of 1/2 cup sugar and 1/2 cup of kosher salt to a half gallon of cold water for two or three hours.

Rinse and dry, grill only to get nice cross hatch grillmarks on both side and finish in a 350 oven, covered, to an internal temp of 150 (tops), maybe remove at 145.

Jim

Ditto what Jim just said, and you might like my rub for boneless (or bone-in) pork chops. This covers 4-6 chops depending on size. (Note: I don't measure anything but the brown sugar, so adjust the rest of it as you like- the amounts are estimates. Since the meat is brined you probably don't need more salt than this.)

2 tablespoons packed dark brown sugar
1 teaspoon granulated garlic
1/8 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/2 teaspoon ground rosemary
1/2 teaspoon dried oregano, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon kosher salt
1 teaspoon ground pepper

Rub on the chops (dry them from the brine) and let them sit 1/2 hour. Grill and enjoy.

Based upon some of the responses, I'm a little confused. :confused: Are you looking for information about how well your current method will work or a list of new recipes?

I guess I should have been clearer- you're right, my response was unclear.

Brining (as Jim said) helps tenderize and keep the meat moist. A rub, like the one I posted, adds flavor and some texture so the meat isn't bland. I've never had a bad result with that combo- or even without the marinating- as long as I kept a close eye on the meat and factored in resting time after the meat comes off the grill.

Come to think of it, until I made resting a regular part of my method, I did have a lot of overcooked meat! During a fifteen minute rest the food's temperature can rise another 5-8 degrees- in other words, it gets hotter after you pull it off the grill or out of the oven. If you remove it when the thermometer reads the target temperature, it'll overcook.

Does that help?