Texas Dry Rub - Jim Tarantino

Recipe Ingredients

3 tablespoons	45ml	Coarsely cracked black - peppercorns
2 tablespoons	30ml	Dried oregano
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Onion powder
2		Dried chipolte chili - peppers (2 to 3)
1 tablespoon	15ml	Dried cilantro leaves
1		Bay leaf
1 teaspoon	5ml	Ground dried orange peel
1 tablespoon	15ml	Chopped dried wild - mushrooms (cepes)

Recipe Instructions

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

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