Recipe - Tex-Mex Rib Rub-Rib Rub Wmexican Influe

2 tablespoon Sweet paprika
One half teaspoon Black pepper
One half teaspoon Cayenne
1 teaspoon Dry mustard
1 tablespoon Brown sugar
2 tablespoon Chili powder
1 teaspoon Garlic powder
1 teaspoon Ground cumin
1 teaspoon Onion powder
1 teaspoon 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, chileheads
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@mv.us.adobe.com

CHILEHEADS ARCHIVES

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