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Jim Tarantino
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Texas Dry Rub
from Marinades(Crossing Press, 1992)

The secret ingredient here is the dried wild mushrooms, 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.


  • 3 tablespoons coarsely cracked black peppercorns
  • 2 tablespoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 2 to 3 dried chipotle chilli peppers
  • 1 tablespoon dried cilantro leaves
  • 1 bay leaf
  • 1 teaspoon ground dried orange peel
  • 1 tablespoon chopped dried wild mushroom (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

Recommended cuts: Beef brisket (8 hours to overnight), flank steak (6 to 8 hours); pork ribs (8 hours to overnight)

Jim Tarentino recreates marinades and flavoring pastes from all over the world, and provides instructions for preparing delicious seafood, poultry, meat, vegetables, and cheese - indoors and out. You can grill, steam, saute, broil, and bake with confidence that the marinade will provide the moisture and flavor you need without the added fat. Just assemble the marinade and leave your food in the refrigerator to soak up the flavors while you go to work. Then at dinnertime, it's a simple matter of cooking up these tenderized, flavor-filled foods.

Jim Tarentino is the author of Sorbets! For the past few years, he has prepared his outstanding recipes in Philadelphia's "The Book and Cook" festival.

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