5 lb Bag Shown in Image
Use for just about anything where you need something spicy. Paulita’s Green Chile Seasoning is excellent on meats, add to soups for additional New Mexico flavor, and makes a truly southwestern dip when added to cream cheese or sour cream. Sprinkle on popcorn or veggies for an added treat.
5 out of 5 Best Baby Back Ribs, Ever!!!
Scott Foley –
I used the seasoning alone as a dry rub on the top of the ribs only. I made sure there was a heavy coat (all you could see was the seasoning). I put this on a rack in a half pan and added about 1/4 inch of apple juice to the sheet pan. I put foil over the whole setup to create a steaming effect.
I cooked the ribs on 225 until the smell of baby back ribs filled the air (probably around 5-6 hours). I removed the foil and brushed on a thick coat of baby ray’s sweet bbq sauce. I put the setup (without foil) back on the middle oven rack and set the broiler to high for about 15 minutes.
I was a little worried that I had used too much seasoning and the heat may be overwhelming. This was not the case at all. The balance of sweet and heat made for honestly the best ribs I’ve ever had. Seriously, these suckers would win competitions all day long.
I may not be using your seasoning in traditional methods, but I have got to say, it’s my goto for anything blackened and now as a dry rub. I can’t wait to make these for friends!
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