In a blender, combine the paprika, scallions, bay, cumin, thyme, allspice, garlic, vinegar, sugar, oil, ¼ cup plus 2 tablespoons water, 2 teaspoons salt and 1 teaspoon pepper. Blend, scraping the jar as needed, until smooth, about 30 seconds. Measure ⅓ cup of the paste into a small bowl, then stir in 2 tablespoons water; cover and set aside or cover and refrigerate if you will be marinating the chops for more than 2 hours.

Coat the chops on all sides with the remaining seasoning paste, rubbing it into the meat. Set on a large plate or baking dish, cover and refrigerate for at least 1 hour or up to 24 hours.

When you are ready to cook the chops, remove from the refrigerator (along with the reserved seasoning paste, if refrigerated) and let stand at room temperature while you prepare a charcoal or gas grill.

For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.

Without scraping off the seasoning paste, place the chops on the grill (on the hot side, if using charcoal). Cook, uncovered, until nicely charred on the bottoms, 5 to 7 minutes. Brush the chops with about half of the reserved seasoning paste, then flip the chops and brush with the remaining reserved seasoning paste. Cook, uncovered, until the second sides are well charred and the centers near the bone reach 135°F or are just barely pink when cut into, another 5 to 7 minutes. Flip the chops once again and cook for about 1 minute to heat the newly applied seasoning paste. Transfer to a platter and tent with foil; let rest for 10 minutes. Serve with lime wedges (if using).

Broiler instructions: Follow the recipe to make and divide the seasoning paste and marinate the chops. When you are ready to cook, remove the chops from the refrigerator (along with the reserved seasoning paste, if refrigerated) and let stand at room temperature for 20 to 30 minutes. Heat the broiler with a rack positioned about 4 inches from the element. Set a wire rack in a rimmed baking sheet and mist the rack with cooking spray. Without scraping off the seasoning paste, place the chops on the rack, evenly spacing them. Broil until well browned on the surface, 6 to 8 minutes. Brush the chops with about half of the reserved seasoning paste, then flip the chops and brush with the remaining reserved paste. Broil until the second sides are well browned and the centers near the bone reach 135°F or are just barely pink when cut into, another 6 to 8 minutes. Transfer to a platter and tent with foil; let rest for 10 minutes. Serve with lime wedges (if using).