Looking to replace New Mexico Chiles in a Rib Rub

[Andrew Feldman]

I have a rib rub recipe that calls for

spanish papricka
Ancho Chilie powder
New Mexico chilie powder

Upon advice, from this list, I replaced Ancho with Aleppo and it made a huge difference.

Any suggestions for replacing the new mexico chili powder. I was thinking maybe Guajillo...

Thanks in advance

Andrew

 

[Gary S Smith]

Andrew

Here in Austin,Tx my local megamart has in the bulk section New Mexico Chili Powder. Might check stores in your area that sell bulk spices they might have it

later

 

[K Kruger]

If you are replacing mild/medium NM then guajillo would work fine. If hot or extra-hot then replace with 4 parts guajillo plus 1 part cayenne.

I am assuming by Spanish paprika the author means pimentón, smoked paprika. Personally, I don't use smoked spices are meats I'm smoking - just ones I'm grilling. If you wish, replace the pimenton with guajillo as well (better flavor than regular paprika which is near flavorless after extended cooking) and simply trust your smokewood to add smoke flavor.