This is the rub I used on the Mexican Soda Marinated Grilled Chicken in a separate post. It is adapted from Robb Walsh’s “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. I used about a tablespoon per batch of chicken, which is less than Robb Walsh recommended.

2 Tbs. granulated garlic

1 Tbs. chili powder

3 Tbs. paprika

1 Tbs. salt

1 Tbs. brown sugar

1 tsp. granulated onion

1 tsp. ground cumin

½ tsp. ground cinnamon

Mix well in a small bowl, and store in an airtight container. Shake up before each use.