Servings: Varies

The Salt-Free Rub: subheading: The Salt-Free Rub:
¼ Cup brown sugar ¼ Cup brown sugar
¼ Cup granulated white sugar tablespoon black peppercorns (you could obviously use pre-ground) ¼ Cup granulated white sugar tablespoon black peppercorns (you could obviously use pre-ground)
2 teaspoons celery SEEDS (NOT celery SALT, you could obviously use pre-ground) 2 teaspoons celery SEEDS (NOT celery SALT, you could obviously use pre-ground)
2 teaspoons coriander seeds (you could obviously use pre-ground) 2 teaspoons coriander seeds (you could obviously use pre-ground)
1/2 teaspoon cumin seeds (you could obviously use pre-ground) ½ teaspoon cumin seeds (you could obviously use pre-ground)
2 tablespoons ground ancho chili pepper 2 tablespoons ground ancho chili pepper
2 tablespoons ground sweet paprika 2 tablespoons ground sweet paprika
2 teaspoons garlic POWDER (NOT garlic SALT) 2 teaspoons garlic POWDER (NOT garlic SALT)
2 teaspoons onion POWDER (NOT onion SALT) 2 teaspoons onion POWDER (NOT onion SALT)
1 teaspoon smoked paprika 1 teaspoon smoked paprika
1/2 teaspoon ground powdered ginger ½ teaspoon ground powdered ginger
 
The Nuts: subheading: The Nuts:
1 pound salted roasted peanuts 1 pound salted roasted peanuts
1 pound shelled pecans, halved 1 pound shelled pecans, halved
1 pound roasted salted cashews 1 pound roasted salted cashews
1 pound roasted salted almonds 1 pound roasted salted almonds

The Rub: subheading: The Rub:
Combine the peppercorns, celery seeds, coriander seeds, and cumin seeds into a coffee grinder and grind to your liking. I try not to grind the mixture too finely as a slightly coarser grind will spread more uniformly.
Place the ground spices in a bowl, and add the remainder of the ingredients. Mix the mixture by hand or with a whisk. A hand will probably be best so you can work the lumps out of the brown sugar. Again, I recommend you do it by hand to keep the rub slightly coarse. That way, it will spread more uniformly on your meat.
This makes enough rub for several BBQ sessions. Store the rub in an airtight container like a glass canning jar.
The Nuts: subheading: The Nuts:
Place all the nuts in an extra-large bowl,.
Coat the nuts lightly with extra virgin olive oil or another oil of your choice.
Apply a generous amount of the salt-free BBQ rub and toss with a large spoon. Then apply more to coat all the nuts evenly.
You can eat the nuts. Immediately or you can cold-smoke the nuts from 1 hour to 3 hours depending on how much smoke you prefer. I put the nuts in a grilling basket with small enough holes to keep the nuts from falling through. The basket allows the smoke to reach more of the nuts,
I stir the nuts every fifteen minutes to ensure uniform smoke penetration.