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