Recipe: Kansas City Sweet and Smoky Rub, Basic Seasoned Salt, and Smoked Salt

KANSAS CITY SWEET AND SMOKY RUB
Makes 2 1/2 cups

"Sprinkle on ribs, pork shoulders, briskets, and chicken 30 minutes to 2 hours before smoking. If desired, sprinkle more rub on during cooking."

2/3 cup light brown sugar, packed
2/3 cup granulated sugar
1/2 cup paprika
1/4 cup seasoned salt preferably Basic Seasoned Salt (recipe follows), or a good commercial brand, such as Lawry's
1/4 cup Smoked Salt (recipe follows), or use a good commercial brand
1/4 cup onion salt
1/4 cup celery salt
2 tablespoons freshly ground black pepper
2 tablespoons pure chili powder (not a blend)
2 teaspoons mustard powder
1 teaspoon poultry seasoning
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper

Combine all the ingredients in a bowl and stir or whisk to mix.

Transfer to a large jar, cover, and store away from heat and light. The rub will keep for several months.

BASIC SEASONED SALT

1 cup coarse salt (kosher or sea)
1/4 cup cracked black pepper
2 tablespoons ground white pepper
1 tablespoon cayenne pepper
1 tablespoon sugar (optional)

Combine all the ingredients in a bowl and stir or whisk to mix.

Transfer to a jar, cover, and store away from heat and light. The salt will keep for several months.

SMOKED SALT

"Sprinkle this smoky salt on anything. I mean anything. I even put it on popcorn, so I can be reminded of barbecue when I'm at the movies."

2 cups coarse salt (kosher or sea)
SPECIAL EQUIPMENT:
2 tablespoons hardwood sawdust (if smoking indoors)
2 cups wood chips (if smoking outdoors), soaked in cold water for 1 hour, then drained

STOVETOP SMOKER METHOD:
Place the sawdust in the bottom of the smoker. Spread the salt in a thin layer in an aluminum foil pie pan and place it in the top of the smoker. Place the smoker over high heat. When you start to see wisps of smoke, reduce the heat to medium, tightly cover the smoker, and smoke the salt for 20 minutes. Cool the salt to room temperature, then transfer it to a jar, cover, and store away from heat and light.

WOK METHOD:
Line the bottom of the wok with aluminum foil (a 6-inch square will do) and place the sawdust on top. Set a round wire cake rack in the wok. Spread the salt in a thin layer in an aluminum foil pie pan and place on the wire rack. Place the wok over high heat. When you start to see wisps of smoke, reduce the heat to medium, tightly cover the wok, and smoke the salt for 20 minutes. Cool the salt to room temperature, then transfer it to a jar, cover, and store away from heat and light.

CHARCOAL GRILL METHOD:
Set up the grill for indirect grilling. Toss the wood chips on the coals. Spread the salt in a thin layer in an aluminum foil pie pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes to medium heat (350 F). Smoke the salt for 1 hr. Cool the salt to room temperature, then transfer it to a jar, cover, and store away from heat and light.

GAS GRILL METHOD:
Preheat the grill to medium. Place the wood chips in the smoker box and preheat until you see smoke. Spread the salt in a thin layer in an aluminum foil pie pan and place it on the grate away from the fire. Cover the grill and smoke the salt for 1 hr. Cool the salt to room temperature, then transfer it to a jar, cover, and store away from heat and light.

Source: Barbecue Bible by Steven Raichlen