The Publican’s Barbecue Carrots

• 1 pound small farm carrots
• 1 cup BBQ Rub + 1 tablespoon
• ¼ cup toasted pecans crushed
• 2 tablespoons Dill Yogurt Sauce
• salt to taste
• ½ tablespoon lemon juice
• 1 tablespoon extra virgin olive oil

Barbeque rub:

• ½ cup dark brown sugar
• ½ cup kosher salt
• 4 tablespoons hot smoked paprika
• 1 tablespoon ground black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon onion granules or onion powder
• ½ tablespoon celery salt
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin

Dill yoghurt sauce:

• 1 cup plain greek yogurt
• 2 tablespoons fresh dill chopped
• 1 tablespoon lemon juice
• ¼ cup buttermilk
• salt to taste