Rib rub with a mexican influence
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Paprika sweet |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Cayenne |
| 1 | teaspoon | Mustard dry |
| 1 | tablespoon | Brown sugar |
| 2 | tablespoons | Chile powder |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Cumin ground |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Achiote seeds ground |
Directions
("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.
Recipe by: Curtis Jackson cjackson@...
Converted by MM_Buster v2.0l.
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