Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
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.
Tendrils of Smoke is offline   Reply With Quote

Old 08-29-2013, 11:30 AM   #2
Knows what a fatty is.

Join Date: 06-11-13
Location: VA

Pure, ancho chili powder. Easy to find and not too much heat.
kevinc is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 06:53 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts