Preparation info
  • Makes about

    ½ cup

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking

By Andrew Schloss and David Joachim

Published 2007

  • About

To make this rub, we first tried smoking salt ourselves on the grill. But we couldn’t get sufficient smoke flavor into the salt to make the process worthwhile. Plus, richly aromatic smoked salt is available commercially, so why reinvent the wheel? Our favorite commercial smoked salt is Danish Viking smoked salt. The crystals are chunky, moist, and overwhelmingly smoky. But it is expensive. Fortunately, the smoke flavor is so strong that you can mix this smoked salt with kosher salt to make

Ingredients

Method