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Receta Texas Dry Rub
by Global Cookbook

Texas Dry Rub
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Ingredientes

  • 3 Tbsp. Coarsely cracked black peppercorns
  • 2 Tbsp. Dry oregano
  • 1 tsp Cumin
  • 1 tsp Onion pwdr
  • 2 x Dry chipolte chili peppers (2 to 3)
  • 1 Tbsp. Dry cilantro leaves
  • 1 x Bay leaf
  • 1 tsp Grnd dry orange peel
  • 1 Tbsp. Minced dry wild mushrooms (cepes)

Direcciones

  1. Combine all the ingredients in a spice mill or possibly blender and grind to a coarse pwdr. Store in an airtight jar in the freezer for up to 6 months.
  2. Yield: 1/2 c. (or possibly 8 Tbsp.)
  3. Recommended cuts: Beef brisket (8 hrs to overnight), flank steak (6 to 8 hrs);l pork ribs (8 hrs to overnight).
  4. Author's note: The secret ingredient here is the dry wild mushroom, that lends it a savory muskiness. The dry chipotles add in hints of smoke, along with the heat. Use as a dry rub for beef brisket or possibly beef or possibly pork ribs.