I've been making primarily bbq style stuff for years, but have an interest in making some Mexican styled smoked meats - especially shredded pork and beef for tacos. The dry rubs I make have been somewhat generic - mostly chili powder, paprika, salt, pepper, brown sugar, cayenne pepper, cumin, plus some other spices as I'm in the mood. I'm thinking this would easily transition to a Mexican flavor by simply eliminating the paprika and then play with what kind of chili powder I use until I find the right one. Thoughts? I have a hard to please crowd here - close enough to the border that everyone knows good Mexican food from gringo crap. I'll experiment once I get ideas and eventually post a recipe once I feel I have something special.