I totally agree with your and Stogie's finishing temps. I wss not disputing your posts. What gave me pause was this:
"I would envision cutting the loin into thick chops (maybe 1 1/2 inches or so). Brine for an hour or so (this would be the added step). Then prepare like we do ribs. Rub down and place in an aluminum pan (yep, we're pan cookers - do not like stuff cooked directly on the grate). Keep uncovered for the first hour or so with beer poured into the pan to keep them moist. Keep dribbling the juices on the meat - turn them over occasionally... cover with foil for another hour or two... remove foil, brush on some bbq sauce and cook until done, turning once."
Temps aren't mentioned here but time is. Unless the temps are kept quite low, the times indicated could mean a very dry result, irrespective of brining, keeping in beer, basting, etc., as muscle fiber shrinkage starts to oocur at temps above 140. If the chops hit this temp fairly early in the cook--even if the internal rise never gets above 150--if the time factor is long enough (it's shorter with lean meat), drying will occur.
Again, I don't know Allison and do not know her level of cooking knowledge. (My apologies Allison.) I am not interested in arguing with you or anyone else. My effort is to be helpful to those who may not clearly understand some of this stuff. None of us were born knowing it.