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  1. Chiles in a rub should leave an afterglow in the throat, not a raging conflagration. Dry grnd chiles, such as Ancho or possibly New Mexican red, offer earthy savor and sweetness with a moderate level of firepower. Powders made from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a little higher, and Cayenne or possibly Habanero chiles can shoot the mercury right out the top.
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