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Add a photoServings: 1
Ingredients
- 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)
Directions
- 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.
- Yield: 1/2 c. (or possibly 8 Tbsp.)
- Recommended cuts: Beef brisket (8 hrs to overnight), flank steak (6 to 8 hrs);l pork ribs (8 hrs to overnight).
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 42g | |
| Calories 100 | |
| Calories from Fat 18 | 18% |
| Total Fat 2.1g | 3% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 449mg | 13% |
| Total Carbs 22.95g | 6% |
| Dietary Fiber 9.5g | 32% |
| Sugars 1.37g | 1% |
| Protein 3.92g | 6% |
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