Here's a good basic rib rub:

4 tbsp white sugar
1 1/2 tbsp salt
1 tbsp paprika
2 tbsp mustard powder
1 tsp course ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme

Mix it together and rub it on.

Tom, I have to admit I'm not familiar with the two approaches myself, so I too would be interested in hearing Smokin's thoughts as well.

On my side, I come from a Hispanic upbringing but one that is rooted in San Antonio, TX. which means that traditional south of the border cooking slightly differs from the Tex-Mex I grew up on. My wife who is also Hispanic, is from Colorado with her family roots and traditions all coming from New Mexico going back well into the 1700's. So I think between the two of us we have a good part of the southwest covered!

To both of our family's, sometimes I think traditional Mexican means whatever fits on a tortilla, beans and green or red chile on the side. This summer while we were in New Mexico I said I wanted to go out for some traditional New Mexican food. Both my wife and in-laws looked at me in shock and said "what do you think we've been cooking and eating for the last two weeks?!" LOL

Anyway, it's all fun for us, we love the foods, traditions and creative twists that the spices can give our cuisine.

He's refering to the Tex-Mex method most Americans consider as Mexican cooking and to Skip Bayless' methods and books. Skip is an acknowledge cook and well known for his methods being more "traditional"

Gotcha! Now I know who and what your both talking about!

Yeah Rick (Skip? wow you fellas must be close!) Bayless runs the Fonterra Grill here in Chicago. And although I've never been to his establishment, I would love to go to see what's on the menu, but it seems like every time I get into the city I end up at one of my other neighborhood places.

Yes I've seen him interviewed on quite a few cooking shows and I agree he is quite the authority on that which he speaks. It is kind of funny though, as regional as Mexican food really is, how some people have deemed Tex-Mex to be to Americanized and not authentic Mexican, but I also understand Bayless' thoughts when he travels deep into Mexico it's sure not Taco Bell or the Taco Caba�a either!.

Hey Okie since you seem know him, maybe you could suggest to Rick that he's just the guy to do some kind of food research on what I call "the forgotten Spanish US". Since most of the region was originally under Spanish rule for well over 200 years (1500's to 1821), very shortly a part of Mexico until around 1850, and then in the last 150 years has been part of the US. I for one would be fascinated because it's really more of an identity issue, but I'm sure Rick could make an interesting story about how all the cultural changes and influences that have transpired and what foods have resulted. We know that Chili and BBQ would fit in there quite nicely!

Smokin' I had no idea you knew someone as well known and respected as Rick Bayless. I knew his family was from here in the city. You lucky guy!You probably knnow others too, I am sure.