Recipe - Texas Dry Rub

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 teaspoon Ground dried orange peel
1 tablespoon 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: One half 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).
Author's 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini