Title: Tex-Mex Rib Rub-Rib Rub W/mexican Influe
Categories: Seasoning
Yield: 4 Servings

2 tb Sweet paprika
1/2 ts Black pepper
1/2 ts Cayenne
1 ts Dry mustard
1 tb Brown sugar
2 tb Chili powder
1 ts Garlic powder
1 ts Ground cumin
1 ts Onion powder
1 ts Ground achiote seeds

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

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.