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½ cup
Easy
5 min
By Andrew Schloss and David Joachim
Published 2007
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
