Rib Rub With A Mexican Influence
Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 tablespoons paprika sweet
1/2 teaspoon black pepper
1/2 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
 

Preparation:

"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 u