Title: Texas dry rub
 Categories: Marinades, Beef
      Yield: 1 Servings
 
      3 tb Coarsely cracked black
           -peppercorns
      2 tb Dried oregano
      1 ts Cumin
      1 ts Onion powder
      2    Dried chipolte chili
           -peppers (2 to 3)
      1 tb Dried cilantro leaves
      1    Bay leaf
      1 ts Ground dried orange peel
      1 tb 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);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.