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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-29-2013, 11:26 AM   #1
Tendrils of Smoke
Found some matches.

 
Join Date: 08-02-13
Location: Wylie, Texas
Question Chili powder, or chili powder BLEND

Due to a marked lack of attention to detail and planning on my part, I am without my favorite commercial pork rub that I normally use. (Trimm Tabbs pig powder)

So - I am forced to go off the reservation, and make my own. I have done this in the past, with varying degrees of success - but the one thing that I have always found offputting in rubs/sauces is the use if chili powder.

In the past what I have used is actually a chili powder blend (the kind used to make chili) and have not been happy with the results. Cumin is normally in these blends, and I generally see no place for cumin in BBQ.

SO - the question is this. What, in your opinion, would be the best chili powder to use for a pork rub? My first thought was pasilla powder... but I started second guessing myself.
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Old 08-29-2013, 11:30 AM   #2
kevinc
Knows what a fatty is.

 
Join Date: 06-11-13
Location: VA
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Pure, ancho chili powder. Easy to find and not too much heat.
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