Texas dry rub *****
1 /2
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Coarsely cracked black peppercorns |
| 2 | tablespoons | Dried oregano |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Onion powder |
| 2 | Dried chipolte chili peppers (2 to 3) | |
| 1 | tablespoon | Dried cilantro leaves |
| 1 | Bay leaf | |
| 1 | teaspoon | Ground dried orange peel |
| 1 | tablespoon | Chopped dried wild mushrooms (cepes) |
Directions
*INGREDIENTS*
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