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LOCATION: Recipes >> Marinades >> Dry Rub 28

Print this Recipe    Dry Rub 28

Texas Dry Rub

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
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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