When okra's fresh and plump in the summer, it's best barely cooked. With this quick grilling technique, it ends up as crunchy as a cucumber and smoky like barbecue. I sprinkle on the spice right after cooking so the residual heat from the grill takes the edge off the spices without burning them.
For the barbecue spice blend: Mix all the spices together.
For the grilled okra: Prepare a charcoal grill for direct grilling over hot coals, or heat a gas grill or grill pan to high.
Toss the okra pods with just enough oil to slick them. Grill them, turning occasionally, until grill marks appear and the okra turns a shade darker, about 5 minutes. Immediately sprinkle with salt and the spice blend to coat. Serve hot, warm, or at room temperature.
The Barbecue Spice Blend can be used immediately or sealed in a jar for up to 1 month. Makes about 3 1/2 tablespoons.