Texas dry rub
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Coarsely cracked black peppercorns |
| 2 | tablespoons | Dried oregano |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Onion powder |
| 2 | eaches | Dried chipolte chili peppers (2 to 3) |
| 1 | tablespoon | Dried cilantro leaves |
| 1 | each | Bay leaf |
| 1 | teaspoon | Ground dried orange peel |
| 1 | tablespoon | Chopped dried wild mushrooms (cepes) |
Directions
FROM: MICHELLE BASS
Combine all the ingredients in a spice mill or blender and grind to a coarse powder. Store in an airtight jar in the freezer for up to 6 months. Yield: ½ cup (or 8 tablespoons) Recommended cuts: Beef brisket (8 hours to overnight), flank steak (6 to 8 hours);l pork ribs (8 hours to overnight). Author's note: The secret ingredient here is the dried wild mushroom, which lends it a savory muskiness.
The dried chipotles add hints of smoke, along with the heat. Use as a dry rub for beef brisket or beef or pork ribs. Source: Marinades by Jim Tarantino
Submitted By PAT STOCKETT On 10-20-94