Try this Rib Rub with a Mexican Influence recipe, or contribute your own.
Suggest a better description("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 cant for the life of me find the recipe Ive used in the past, but this one looks good. Its from Babs Woods, who may be on this list; I cant 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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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 1 servings | ||
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Calories: 205 | ||
Calories from Fat: 42 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 166.6mg | 6 % | |
Potassium 557.4mg | 15 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 36.1g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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