I got Adam Perry Lang's book Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking. Happened to have a couple of pork tenderloins in the freezer so off I went.. Marinated yesterday, and as I was putting together the rub that goes on after the marinade I find out I have no chili powder.. WHAT?? So I look at the ingredients and it has many of the same ingredients as Bovine Bold, so, in a pinch, that's what I used... Gave it all a light dusting... This is what it looked like coming off the grill... I have it in the pan that I was using to apply the glaze. Cooked it to an internal temp of 150... Sliced and plated... Nice mix of spice and sweet. It was a lot of steps, but it was really tasty.