In a small bowl, mix the brown sugar, paprika, garlic powder, ground ginger, salt, cinnamon, and cloves.
In a medium bowl, mix the grapes, bell pepper, scallions, jalapeño, mint, lime juice, and 1/4 tsp. kosher salt and pepper. Let stand while you grill the meat. Before serving, adjust the lime juice, salt, and pepper to taste.
Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 min. While the grill heats, lightly coat both sides of the pork chops, chicken breasts, or turkey cutlets with the oil and rub with the spice rub. Clean the hot grate with a wire brush; oil the grate.
Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat. Cook until the meat forms impressive grill marks on one side, 2 to 3 min. Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 min. for turkey cutlets; 3 to 4 min. for pork chops and chicken breasts, depending on their thickness. (If grilling pork, watch out for flare-ups.) Transfer to a serving platter and let rest for 5 min. Serve with the salsa spooned alongside or over the meat.
Try a medium-bodied white with vibrant fruit, herbal notes, and little or no oak, such as the Fontaleoni Vernaccia di San Gimignano, Tuscany—or a fruity young Grenache blend, such as the Delas Côtes du Ventoux, France. Both pair well with poultry or pork.