->Dry Rub 28 <-

3 Tbsp coarsely cracked black peppercorns

2 Tbsp dried oregano

1 tsp cumin

1 tsp onion powder

2 dried chipolte chili peppers (2 to 3)

1 Tbsp dried cilantro leaves

1 bay leaf

1 tsp ground dried orange peel

1 Tbsp 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 6 months. Yield:

1/2 cup (or 8 tablespoons) Recommended

6 to

8 hours to overnight

Use as a dry rub for beef brisket or beef or pork ribs.