Chile Spice Rub

1. Preheat oven to 400 degrees F.

2. Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes. Transfer to a medium bowl.

3. Spread cumin seeds on the baking sheet and roast until smoking and very fragrant, about 6 minutes. Stir in oregano and roast for 2 minutes more. Add to the bowl with the chiles, then add paprika and salt; stir to combine. Let cool slightly. Transfer to a food processor and process until the mixture is finely ground. Store in an airtight container for up to 3 months.

4. Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

Tips

Tip: Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results. All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

EXTRA-FIRM TOFU:
30 minutes to overnight;
2-3 minutes per side

SALMON FILLET:
30 minutes;
3-5 minutes per side

CHICKEN BREAST/CHICKEN THIGHS (boneless, skinless):
2 hours to overnight;
6-8 minutes per side; 165 degrees F

DUCK BREAST (boneless, skinless):
2 hours to overnight;
4-8 minutes per side; 150 degrees F

PORK CHOPS (bone-in, 3/4-inch thick):
2 hours to overnight;
3-4 minutes per side; 145 degrees F

PORK TENDERLOIN:
2 hours to overnight;
14-16 minutes, turning occasionally; 145 degrees F

FLANK STEAK/STRIP STEAK:
2 hours to overnight;
4-8 minutes per side; 140 degrees F

LAMB LOIN CHOPS:
2 hours to overnight;
5-6 minutes per side; 145 degrees F for medium