I agree. I also think that black pepper has flavor with some heat, red pepper (cayenne) heat with some (but not much) flavor. I rarely use cayenne in my rubs unless heat is all or mostly what I'm looking for (which in some, it is). I use other ground chilies far more because of the flavor and heat they bring to the rub. Ancho, New Mexico, Guajillo, Aleppo--all these, and others, I like much more than cayenne.