The Rub on Rubs

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.

Rub it Down!

The meat you're barbequing that is! Ryan Mitchell, the pitmaster who co-wrote the new cookbook Ed Mitchell's Barbeque, stopped by Tonia's Kitchen to talk about the many kinds of rubs and the types of meats you can use them on. Ryan told Tonia his rubs are perfectly matched to the kinds of meat you're about to smoke, ribs, chicken, turkey and even tofu! Ryan says he uses his rib rub for the tofu, and it comes out just like pork belly. These rubs have no sugar but really help bring out the flavor of the meat!

• 2tablespoons Spanish paprika
• 2tablespoons freshly ground black pepper
• 2tablespoons dry mustard

• 2tablespoons kosher salt
• 2tablespoons ground coriander
• 1tablespoon ground cumin

Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.

 

Ryan Mitchell

Ed Mitchell's Barbeque

Spice Rubs, Smoked Chicken Rub, Turkey, Smoked Tofu

Squares of tofu and season them down with their rib rub, it's just like pork belly!

Corse salt and pepper, paprika, no sugars in the rubs, date powder and it's kind of like coconut, crushed red pepper,