Side Pannel
Texas Dry Rub
Texas Dry Rub
- Recipe Submitted by ADMIN on 09/26/2007
Category: Marinades & Rubs, Beef
Ingredients List
- 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)
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
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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