Name: Rib Rub with a Mexican Influence
Ingredients: 2 tb Paprika sweet; 1/2 ts Black pepper; 1/2 ts Cayenne; 1 ts Mustard dry; 1 tb Brown sugar; 2 tb Chile powder; 1 ts Garlic powder; 1 ts Cumin ground; 1 ts Onion powder; 1 ts Achiote seeds ground

When a Calvinist says that all things happen according to the predestination of God, he speaks the truth, and I am willing to be called a Calvinist. But when an Arminian says that when a man sins, the sin is his own, and that if he continues in sin, and perishes, his eternal damnation will lie entirely at his own door, I believe that he speaks the truth, though I am not willing to be called an Arminian. The fact is, there is some truth in both these systems of theology.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Rubs and sp, Spices and	1	servings

INGREDIENTS

2	tb	Paprika sweet
1/2	ts	Black pepper
1/2	ts	Cayenne
1	ts	Mustard dry
1	tb	Brown sugar
2	tb	Chile powder
1	ts	Garlic powder
1	ts	Cumin ground
1	ts	Onion powder
1	ts	Achiote seeds ground

INSTRUCTIONS

("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 used.
Recipe by: Curtis Jackson cjackson@mv.us.adobe.com
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