Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   coarsely cracked black peppercorns
   2      tablespoons   dried oregano
   1      teaspoon      cumin
   1      teaspoon      onion powder
   2                    dried chipolte chili peppers
   1      tablespoon    dried cilantro leaves
   1                    bay leaf
   1      teaspoon      ground dried orange peel
   1      tablespoon    chopped dried wild mushrooms
   2                    -- up to 3)

Preparation:

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 Tarantin