Texas Dry Rub

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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.

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