Texas Dry Rub Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Coarsely cracked black peppercorns,
2 tbsp: Dried oregano,
1 tsp: Cumin,
1 tsp: Onion powder,
2: Dried chipolte chili peppers, 2 to 3
1 tbsp: Dried cilantro leaves,
1: Bay leaf,
1 tsp: Ground dried orange peel,
1 tbsp: Chopped dried wild mushrooms, cepes
Combine all the ingredients in a spice mill or blender and grind,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp