Rib Rub With A Mexican Influence
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Rubs and sp, Spices and | 1 | Servings |
INGREDIENTS
| 2 | T | Paprika sweet |
| 1/2 | t | Black pepper |
| 1/2 | t | Cayenne |
| 1 | t | Mustard dry |
| 1 | T | Brown sugar |
| 2 | T | Chile powder |
| 1 | t | Garlic powder |
| 1 | t | Cumin ground |
| 1 | t | Onion powder |
| 1 | t | 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 336.5mg
Potassium: 467mg
Carbohydrates: 28g
Fiber: 7.1g
Sugar: 14.9g
Protein: 3.8g