Inspired by Fugue Salad's Cuban-style roast pork, I grilled my beef rib roast from Paicines Ranch (via Eating With the Seasons) with an orange/lime/chile rub I made up. (Me: hmm, what are some ingredients I usually put in Mexican food?) I managed the proportions so there was just enough chile flavor to keep me happy but not so much that it was too spicy for Jasper. I'll share the recipe with…