Tri-Wizard Rub

Perfect for smoked tri-tip, this rub is also nice on chicken, fish and pork. It’s a great seasoning base, too: add cumin and lime juice for a Cuban flavor, or paprika, brown sugar and celery seed for a Memphis-style rib rub. The ground chipotle pepper adds a nice touch of smokiness, as well as heat; if you have trouble finding it locally, try Penzey's online or substitute cayenne pepper.

1/4 cup rosemary salt or kosher salt
1/4 cup freshly ground black pepper
1/4 cup garlic powder
1 tsp dried chipotle or cayenne

Mix well and store in a covered container - an empty spice jar with a “shaker” lid is ideal. Tri-wizard rub keeps indefinitely.

Rosemary Salt

I made rosemary-infused salt on a whim a few years ago, and it immediately became a staple in my kitchen. It lends a soft perfume to spice rubs, soups and stews and takes crostini and garlic bread from good to great. It’s also inexpensive and extremely simple to make.

1 cup kosher salt or sea salt
2 sprigs fresh rosemary, about 5” long, cut to fit your container
Empty spice jar

In a small saucepan over medium heat, warm the salt for about 5 minutes, or until hot to the touch. Remove the pan from the heat, stir in the rosemary sprigs and set aside, uncovered, until cool. Store in a covered container - an empty spice jar with a “shaker” lid is ideal. Rosemary salt keeps indefinitely.