Smokin' Salt

Smoked salt is an aromatic salt that was cold-smoked with hickory wood that imparts a both sweet and savoury flavor taste. This is the epitome of Southern U.S. cooking for dishes such as ribs, burgers, pork and turkey. It’s a perfect choice to enhance the salinity of a dish and adds a unique flavor to any dish.


For a delicious BBQ rib recipe, keep reading!


For the ribs:

2 lb. baby back ribs

1/2 c. packed brown sugar

2 tsp. Atlantic Sea Salt

1 tbsp. garlic powder

1/2 tsp. Whole Black Peppercorn

1/2 tsp. Spanish Smoked Paprika Powder

1/2 tsp. ground mustard

1/4 tsp. cayenne

For the sauce:

1 1/2 c. ketchup

1 c. packed brown sugar

1/2 c. water

1/4 c. apple cider vinegar

1 tbsp. Worcestershire sauce

1 tbsp. molasses

1 tsp. Smoked Salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. ground mustard 1/4 tsp.

Spanish Smoked Paprika Powder

Instructions: To begin, preheat the oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peel it away. Next, in a small bowl stir together brown sugar, atlantic sea salt, garlic powder, pepper, paprika, mustard powder, and cayenne. Rub mixture all over the ribs and place on a prepared baking sheet. Cover with foil and bake until very tender, 2 hours. Meanwhile make the barbecue sauce: In a medium saucepan over medium heat, combine all sauce ingredients together. Bring to a boil, then reduce heat and let simmer, stirring occasionally, until thickened, 1 hour. Turn the oven to broil. Remove foil from ribs and brush both sides with barbecue sauce. Broil until the sauce just starts to caramelize, 2 to 4 minutes.

Serve and enjoy!