Title: Rib Rub With A Mexican Influence ("Tex-Mex Rib Rub")
Categories: Spice Tex Condiment Bbq
Yield: 1 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 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 screwtop jar until use.

Curtis Jackson cjackson@mv.us.adobe.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html Combine in a small bowl:

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