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Recipe Name: Texas Dry Rub Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

3 Tablespoon(s) Coarsely cracked black
2 Tablespoon(s) Dried oregano
1 Teaspoon(s) Cumin
1 Teaspoon(s) Onion powder
2 Dried chipolte chili
peppers 2 to 3
1 Tablespoon(s) Dried cilantro leaves
1 Bay leaf
1 Teaspoon(s) Ground dried orange peel
1 Tablespoon(s) Chopped dried wild
mushrooms cepes
Combine all the ingredients in a spice mill or blender and grind to
acoarse powder. Store in an airtight jar in the freezer for up to
6months. Yield: 1/2 cup (or 8 tablespoons) Recommended cuts:
Beefbrisket (8 hours to overnight), flank steak (6 to 8 hours);l pork
ribs(8 hours to overnight). Author's note: The secret ingredient here
isthe dried wild mushroom, which lends it a savory muskiness. The
driedchipotles add hints of smoke, along with the heat. Use as a dry
rub forbeef brisket or beef or pork ribs. Source: Marinades by Jim
TarantinoFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 110
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 15.4mg
Potassium: 517.3mg
Carbohydrates: 24.6g
Fiber: 7.9g
Sugar: 4.7g
Protein: 4.4g

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