Dear Sheryl: I apologize for being late

in answering your question, but I was away from home and I just returned. I am a fanatic of Mr. Raichlen rubs. But people from the Caribbean in general are enthusiastic of what we call adobos or rubs. We have dry rubs and less dry ones (like the one we do for pork that we use garlic cloves, salt, ground pepper, crushed dry oregano, 2 or 3 tb. olive oil, same amount of white vinegar and perhaps a pinch of ground nutmeg). I think I was taught by my mother to prepare that simple, spicy, typical Adobo (rub) since I was 5 years old. Well, that was my generation. Now, our girls buy the Adobo Criollo at the supermarket and the taste, even though good, is never the same.

I specially recommend to you the Sweet and Smoky Rub, it is delicious.

Let me know if you have anyother question.

Your friend,

Gladys/PR