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: ½ 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.
Your Texas Dry Rub is ready. Happy cooking!
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