Texas Spice Rub
Rub this spice mixture into beef or pork and let sit overnight for wonderful, deep flavor. The spice flavors mean you can cook with less fat and also help you not to over-eat.
Ingredients
- 3 tablespoon coarsely cracked black peppercorns
- 2 tablespoon 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.