Name: Texas Dry Rub
Ingredients: 3 tablespoon coarsely cracked black peppercorns; 2 tablespoon dried oregano; 1 teaspoon cumin; 1 teaspoon onion powder; 2 dried chipolte chili peppers (2 to 3); 1 tablespoon dried cilantro leaves; 1 bay leaf; 1 ground dried orange peel; 1 tablespoon dried wild mushrooms (cepes), chopped

Texas Dry Rub

Use this unique mixture of spices and dried vegetables as a dry rub for beef or pork. Let the rub soak into the meat overnight for the best flavor.

Ingredients

3 tablespoons coarsely cracked black peppercorns
2 tablespoons dried oregano
1 teaspoon cumin
1 teaspoon onion powder
2 dried chipolte chili peppers (2 to 3)
1 tablespoon dried cilantro leaves
1 bay leaf
1 ground dried orange peel
1 tablespoon dried wild mushrooms (cepes), chopped

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); pork ribs (8 hours to overnight). Use as a dry rub for beef brisket or beef or pork ribs.