Anyone who’s been to Brasa, chef Alex Roberts’s high-end rotisserie, knows that the only thing better than succulent, locally farmed meat is that same meat treated with a good dry rub. We asked Roberts what his secret is; he gave us this recipe, which he uses for poultry, pork and seafood.

BRASA DRY RUB
    3 T    salt
    3 T    garlic powder
    2 T    onion powder
    1 1/2 T     black pepper, ground
    1 T    dried rosemary, ground
    1 T    sweet paprika
    2 t    cumin, ground
    2 t    marjoram, ground
    2 t    celery seed, ground

From the chef:
“This is a great spice rub whether grilling, smoking, braising, sautéing or frying,” says Roberts. “Use it to lightly cure poultry and pork, or sprinkle as seasoning prior to cooking for smaller cuts of meat and seafood. Finish with squeeze of fresh lemon juice before serving.”