1 cup coarse-grain sea salt

1 cup whole black peppercorns

8oz (225g) dried red peppers (look for dried Ñora peppers online, or ask your spice purveyor)

1 cup demerara or turbinado sugar

Equipment:

Smoke tube

Coffee or pepper grinder

1. Using two layers of aluminum foil for each, create four trays for the spices to sit in, and fill with the spices. Fill the smoke tube with woodchips or pellets and place inside the smoker; light it to create extra smoke during the smoking process. Set the smoker to 225°F (107°C). Transfer the foil trays to the smoker and smoke for 1 hour. Then let the spices cool.

2. Using a coffee or pepper grinder, separately grind the peppercorns and smoked red pepper.

3. Store each spice in a separate container for future use.

Pairing suggestions: A dash of smoked paprika will add subtle smokiness to any dish, whether it was smoked or not. Use these spices to make a homemade BBQ rub.