The arrival of Savory Spice Shop means my trips to Pendery's World of Chiles and Spices in Fort Worth, Texas, will be greatly curtailed. For years, the only place I could get my favorite chimayo chile powder outside of New Mexico was in downtown Fort Worth, in the hospital district.
Savory Spice Shops' opening doesn't totally end my association with Pendery's, but I can now share recipes with the confidence that readers will no longer have to immediately turn to the Internet.
Here's a quick barbecue rub great for pork ribs, to use on brisket, 86 the sugar and add ground mustard seed. Use this recipe as a launching point not gospel. The fun a place like Savory Spice Shop offers is in the journey from a spice blend borrowed to one of your own to some day share.
Dry Rub for Barbecue
2 tablespoons granulated garlic
2 tablespoons chimayo chile powder
1 tablespoon guajillo chile powder
1 tablespoon smoked paprika
1 tablespoon onion powder
3 teaspoons salt
2 teaspoons fresh ground tellicherry black pepper
2 teaspoons turbinado sugar
2 teaspoons dried Mexican oregano
1 teaspoon dried thyme