Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------FROM: MICHELLE BASS-------------------------
3 T Coarsely cracked black -peppers (2 to 3)
-peppercorns 1 T Dried cilantro leaves
2 T Dried oregano 1 ea Bay leaf
1 t Cumin 1 t Ground dried orange peel
1 t Onion powder 1 T Chopped dried wild
2 ea Dried chipolte chili -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. Source: Marinades by
Jim Tarantino

Submitted By PAT STOCKETT On 10-20-94

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