Texas Dry Rub

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
1 tablespoon	15ml	Dried cilantro leaves
1		Bay leaf
1 teaspoon	5ml	Ground dried orange peel
1 tablespoon	15ml	Chopped dried wild mushrooms
2		-- up to 3)

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).

Source:
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. Marinades by Jim Tarantino

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.