("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 email@example.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 42 (20%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!