Texas Dry Rub

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Texas Dry Rub Ingredients

3 tb Coarsely cracked black	1 tb Dried cilantro leaves
2 tb Dried oregano	1 Bay leaf
1 ts Cumin	1 ts Ground dried orange peel
1 ts Onion powder	1 tb Chopped dried wild
2 Dried chipolte chili

Instructions for Texas Dry Rub

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). Authors 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized