Tex-mex rib rub-rib rub w/mexican influe

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Sweet paprika
½ teaspoon Black pepper
½ teaspoon Cayenne
1 teaspoon Dry mustard
1 tablespoon Brown sugar
2 tablespoons Chili powder
1 teaspoon Garlic powder
1 teaspoon Ground cumin
1 teaspoon Onion powder
1 teaspoon Ground achiote seeds

Directions

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 2 lbs 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 screwtop jar until use.

Curtis Jackson <cjackson@...>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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