Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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