2 tea- Arbol Chili (freshly ground, coarse)
¼ cup- Espresso (ground fine)
1 Tblsp- Black Pepper (ground fine)
1 Tblsp- Kosher Salt
2 Tblsp- Smoked Hot Paprika (Pimenton de la Vera)
2 Tblsp- Dry Mustard
1 Tblsp- Coriander
1 Tblsp- Oregano (dry)
3 tea- Ginger (dry)
4 Tblsp- Brown Sugar
1.Mix all ingredients together.
2.Rub over meat.
3.Lightly drizzle with corn oil.
4.Grill until 10° below desired temperature, and remove from heat.
5.Allow 5 minutes to rest before cutting into meat.
6.Always cut meat against the grain.