Rib Rub
with a Mexican Influence

Combine in a small bowl:

2 Tbsp. sweet paprika
1/2 tsp. black pepper
1/2 tsp. cayenne
1 tsp. dry mustard
1 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. onion powder
1 tsp. ground achiote seeds

Use on about 2 lbs. 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 use.