Pork Chops with Smoky Mole-Style Rub

My hubby  loves pork chops, especially the thick bone-in chops. He is the Grill Mster in our house  We are always looking for new ways to cook them. Do we marinate them, put BBQ sauce on them, use a dry rub, bake, or grill them?  Drum roll, please!  This is the year of the  Dry Rub on the grill.  We have used several different rubs this year, but are always looking for new combinations.  

I saw this rub on Christiane@Taking On Magazines.  The name of the dry rub caught my eye,  Smoky Mole-Style Rub.Mu hubby has made the complex 23 ingredient sauce before.  This rub has a lot of same ingredients as a Mole Sauce, cumin seeds, ancho chile powder, oregano, garlic,  toasted sesame seeds, and even cocoa powder, to mention a few.  The rub is easily put together, including toasting and grinding the cumin seeds. To apply the dry rub, generously sprinkle with your hand, and then gently rub into the meat, about 1 tbsp per chop. The rub gives the chop a smoky complex flavor including the cocoa, and a llittle heat from the Ancho chile powder. The chops are then grilled over medium heat for about 12 min. or an instant read thermometer reads 135 F, near the bone.

  Ours may have gotten just a touch too dark, probably because of the brown sugar.  I really don't like a lot of heat in my food, but this rub wasn't too spicy for me.  My Hubby, who likes alot of heat, didn't think that it was spicy at all.  You can be the judge, when you make these chops. The recipe is here.   Enjoy!