Spice rubs are a great low-carb way to add flavor to grilled poultry and meats. In this recipe, you rub the spice mixture between the skin and the meat, so the flavor of the spice mixture permeates the meat.
Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn't char the outside. Here, he coats pork chops with cocoa and chile powders for a rub that's like a deconstructed version of Mexican mole sauce.
Chilling the meat overnight and slicing it thinly the next day for sandwiches gives the spice rub more time to flavor the meat. The beef tenderloin variation, with its overnight chill, is a great make-ahead dish for parties; serve on toasted baguette with horseradish sauce and arugula.