Rib Rub With A Mexican Influence

Recipe Ingredients

2 tablespoons	30ml	Paprika sweet
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Cayenne
1 teaspoon	5ml	Mustard dry
1 tablespoon	15ml	Brown sugar
2 tablespoons	30ml	Chile powder
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Cumin ground
1 teaspoon	5ml	Onion powder
1 teaspoon	5ml	Achiote seeds ground

Recipe Instructions

"Tex-Mex rib rub"

A couple of folks have asked about my mention of an achiote rub for chicken for green chile/chicken sandwiches. I can't for the life of me find the recipe I've used in the past, but this one looks good. It's from Babs Woods, who may be on this list; I can't remember.

As usual, chile-heads adjust heat as endorphin addiction dictates: Use on about 2lbs meat. (Recipe can be doubled, for 4 lbs. of meat or ribs.) Bake, roast, grill, whatever, until meat is properly cooked. Store dry rub in screw top jar until used.

Source:
Curtis Jackson [email protected]

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