I have moved to blended peppercorns both for rubs and for the dinner table grinder.
A more complex flavor and seems to be less heat.
We love it!
This is the one I am using:
Might be of some help to you, don't know.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.