Tendrils of Smoke
Found some matches.
- Joined
- Aug 2, 2013
- Location
- Wylie, Texas
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.
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.
