Texas dry rub *****

Yield: 1 /2

Measure Ingredient
3 tablespoons Coarsely cracked black peppercorns
2 tablespoons Dried oregano
1 teaspoon Cumin
1 teaspoon Onion powder
2 \N Dried chipolte chili peppers (2 to 3)
1 tablespoon Dried cilantro leaves
1 \N Bay leaf
1 teaspoon Ground dried orange peel
1 tablespoon Chopped dried wild mushrooms (cepes)

*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

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