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, .