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Texas Dry Rub



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Texas Dry Rub

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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


Ingredients:

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)

Serves:

1 Servings
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