Rocky Mountain Grilled T-bone Steaks with Charro-Style Beans

Directions:

1. Combine Rub ingredients in a spice grinder. Pulse on and off until grind has sand-like consistency. Set aside.
   Cook's Tip: You may substitute 1/8 teaspoon ground white pepper for 1/4 teaspoon white peppercorns.
2. On grill's side burner, preheat large cast iron skillet on medium-high heat for 5 minutes.
3. Add pancetta; cook 7 to 10 minutes until crisp, stirring occasionally. Using a slotted spoon, remove pancetta; set aside.
4. Pour excess oil from pan. Return same skillet to heat; add onion and garlic.
5. Reduce heat to medium; cook 3 to 5 minutes until onions are translucent, stirring often.
6. Stir in pancetta, beans, tomatoes, poblanos, broth, jalapeño, chili powder, cumin and coriander.
7. Reduce heat to low; simmer 15 to 20 minutes, stirring occasionally.
8. Add chocolate during last 5 minutes of cooking; stir until combined.
9. Meanwhile, press Rub evenly on steaks.
10. Preheat grill to medium.
11. Place steaks on cooking grid.
12. Grill, covered, 15 to 19 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
13. Remove bones and carve steaks into slices.
14. Serve with Charro Beans.