The Base Layer

• Chili powder is the backbone of most barbecue spice blends, whether you add the powder to a tomato-based sauce, an apricot or peach glaze, or a dry rub. In addition to equal parts of chili powder, ground cumin, curry powder, oregano, garlic powder and black pepper, add in a little brown sugar to enhance the flavors of the spices and help the pork chops achieve a nicely browned exterior.

Bring on the Heat

• If chili powder alone doesn't provide enough heat for your chops, add spices from chili peppers that rate higher on the Scoville scale of heat units. For example, cayenne peppers measure from 30,000 to 50,000 units on the scale, while poblano peppers land in the 1,000-to-1,500 range. Dry your own peppers and concoct a spice mixture, or purchase cayenne powder or red pepper flakes.

Some Like It Smoky

• The flavors of smoked paprika and pork marry well together, with the paprika adding sweetness and a hint of heat. Add regular paprika, cayenne or chili powder for a bit more heat, along with black pepper, salt and garlic powder. Sage also blends well with both smoked paprika and pork chops, and adds a touch of earthiness to the spice mix.

Regional Specialties

• Ethnic cuisines and regional barbecue variations bring something special to a pork chop barbecue. Mix up an Indian-style spice blend by adding cloves, allspice and coriander to a basic barbecue mix. Or go Louisiana-style and add a pinch or two of gumbo file powder, which has a earthy and slight root beer flavor, and serve the chops with a grilled Georgia peach on the side. In the Pacific Northwest, add a dash of dry mustard and fresh crushed blackberries to the barbecue sauce.