a rib rub. I follow Amazing Ribs Memphis dust and I absentmindedly used chili powder this time. It's a big batch with a bunch of ingredients so I'm thinking about just rolling with it instead of remaking. Will this turn out ok? For reference the recipe is

3/4 cup white sugar
3/4 cup dark brown sugar
1/2 cup paprika
1/4 cup garlic powder
2 T black pepper
2 T onion powder
2 T ground ginger
2 t ground rosemary

SweaterVest said:

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a rib rub. I follow Amazing Ribs Memphis dust and I absentmindedly used chili powder this time. It's a big batch with a bunch of ingredients so I'm thinking about just rolling with it instead of remaking. Will this turn out ok? For reference the recipe is

3/4 cup white sugar
3/4 cup dark brown sugar
1/2 cup paprika
1/4 cup garlic powder
2 T black pepper
2 T onion powder
2 T ground ginger
2 t ground rosemary

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I figure that will be alright. Obviously will have some spice to it instead of more sweetness. If it's too hot you could always make the batch bigger with a bit more of the sugar components and also mix in some kosher salt.

Thanks. I might take your advice and add some sugar to the rub before I use it tomorrow. I salt ribs the night before so I leave salt out of the rub.

I would roll with it. Let us know how it ends up tasting.

Actually paprika is a chile powder in and of itself just made from milder sweeter red peppers. Did you add pure chile powder of a particular type or a chili powder mix like Gebhardts or Fiesta?

Add a couple tablespoons of cumin to get the chili powder taste (assuming you're using a generic chili powder).

Just regular McCormick chili powder. I added a little more brown sugar to sweeten it and cut the spice. I'll let y'all know how they turn out this afternoon!

They'll be fine. I use both paprika and chili powder in my rub. Have had a few 1st place calls at minor competitions.