Dry barbeque rubs to be exact, and there may be no better authority on the seasoning of barbeque meat then Chef Moe Cason. Moe, wrote the new cookbook Big Moe's Big Book of Barbeque. He stopped by Tonia's Kitchen to talk about some of the things that make his book unique, including his preference for rubs over sauce. Moe grew up in the midwest, which he counts as sauce country. Growing into his role as chef, he told Tonia he prefers the Texas style of barbeque, which is smokey, balanced and definitely rubbed! So what goes into a good rub? Moe says all kinds of seasoning, but the base is salt and pepper.
