Title: Texas Dry Rub
Categories: Marinade Beef
Yield: 1 Servings
| 3 | tb | Coarsely cracked black peppercorns |
| 2 | tb | Dried oregano |
| 1 | ts | Cumin |
| 1 | ts | Onion powder |
| 2 | | Dried chipolte chili peppers (2 to 3) |
| 1 | tb | Dried cilantro leaves |
| 1 | | Bay leaf |
| 1 | ts | Ground dried orange peel |
| 1 | tb | Chopped dried wild mushrooms (cepes) |
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: 1/2 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