WHEN MOST PEOPLE THINK BARBECUE, they think of barbecue sauce. I have news for you: It’s all about the rub, baby! Don’t get me wrong. A well-balanced sauce is great. But for creating a competition-worthy pork butt or brisket or rack of ribs, a rub is where it’s at. Sauce is just the icing on the cake.
There’s a reason I am famous for my rubs: I take them seriously. I can’t tell you how many I have experimented with and made in my kitchen. Not every one has worked out, but the ones that have are killer. And they’re so loved I’ve even bottled a few of them up and put them in stores so you can have them at home. (Some of my recipes call for my Chicken Rub, Competition Rib Rub, Beef Rub, Pork Rub, and Texas Brisket Rub—you can order these online at moecasonbbq.com; other recipes require you to make your own.)
A good rub has balance. Always taste it raw. If you’ve used good, fresh spices, you’ll taste the punch, which is what you want. Like I said earlier, if your raw rub is flat, you have a problem on your hands. But a good rub with some kick to it will give your meat a fantastic, tasty crust—a win for any home cook!
Once you nail the rub, start experimenting with mop sauces, injections, and spritzes. Those are going to enhance what’s already a great piece of meat.
Moe’s Memphis Mop
• Makes: 6½ cups
• Prep time: 5 minutes
• Total time: 5 minutes plus cooling
INGREDIENTS
3 cups apple cider vinegar
1 cup store-bought Big Moe Cason Competition Rib Rub
1 cup water
DIRECTIONS
1. Combine all ingredients in a medium saucepan over medium heat; simmer 5 minutes to blend the flavors. Cool before using. Store in an airtight container in the refrigerator up to 3 weeks.
Pork Injection
THIS RECIPE MAKES enough for about seven pounds of meat. The number one rule of an injection: The flavors should complement the pork, not detract from it. Injections help add moisture, elevate flavor, and give the meat better texture.
• Makes: about 2 cups
• Prep time: 5 minutes
• Total time: 10 minutes plus cooling
INGREDIENTS
2 cups tamarind juice or apple juice
1 cup cola
¾ cup pork injection mix (such as Kosmos)
1 tablespoon ham base (such as Better Than Bouillon)
DIRECTIONS
1. Combine all ingredients in a medium saucepan over medium heat; cook 3 minutes or until simmering, whisking to combine. Cool before using. Store in an airtight container in the refrigerator up to 3 weeks.
HOW TO INJECT A PORK BUTT
After the marinade has cooled, start the injection process by filling a meat syringe or injector with the injection mixture. Inject the pork butt at two- to three-inch intervals over the entire pork butt, being sure to move the injection needle to avoid large pockets of injection in one area. Let the pork butt sit for five to six hours before putting it on the pit.
Cason Kansas City Sauce
KANSAS CITY BARBECUE reminds me so much of Cason family reunions. I created this sauce so I wouldn’t have to drive three hours to KC every time I craved it!
• Makes: 5 cups
• Prep time: 10 minutes
• Total time: 30 minutes plus cooling
INGREDIENTS
3 cups ketchup
1 cup white vinegar
¾ cup honey
¾ cup molasses
¼ cup packed light brown sugar
2 tablespoons plus 1 teaspoon chili powder
1 tablespoon Chicken Rub (see recipe, see here)
1 tablespoon Pork Rub (see recipe, see here)
1 tablespoon ground mustard
1 tablespoon hickory liquid smoke
1 tablespoon Worcestershire sauce
2 teaspoons celery seed
1 teaspoon ground ginger
½ teaspoon ground mace or nutmeg
DIRECTIONS
1. Combine all ingredients and ¼ cup water in a medium saucepan, and bring to a simmer over low heat. Cook for 20 minutes, stirring occasionally, then remove from heat.
2. Cool to room temperature. Store in refrigerator up to 1 month.
Kansas City Pork Rib Sauce
• Makes: 5 cups
• Prep time: 10 minutes
• Total time: 30 minutes plus cooling
INGREDIENTS
1½ cups ketchup
1 cup white vinegar
1 cup liquid cane sugar (such as Sugar in the Raw)
½ cup honey
¼ cup molasses
5 teaspoons chili powder
2 teaspoons ground mustard
1 teaspoon celery salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons hickory liquid smoke
DIRECTIONS
1. Put all ingredients and ¼ cup water in a pot, and bring to a simmer over medium-low heat. Cook for 20 minutes, then remove from heat.
2. Cool to room temperature. Refrigerate until ready to use. Store in refrigerator up to 1 month.
Chimichurri
THIS RECIPE IS INSPIRED by the chimichurri sauce Bobby T—my brother from another mother—makes. Bobby and I often get together for beers and steaks after we teach our barbecue classes, and this sauce adds a fresh pop of color and flavor to a medium-rare rib eye.
• Makes: 1½ cups
• Prep time: 15 minutes
• Total time: 30 minutes
INGREDIENTS
1 cup fresh flat-leaf parsley
1 jalapeño pepper, seeded
4 cloves garlic, coarsely chopped
1 small shallot, coarsely chopped
½ cup fresh cilantro leaves
¼ cup fresh basil leaves
2 tablespoons fresh oregano leaves
½ cup red wine vinegar
¾ cup extra-virgin olive oil
Kosher salt
DIRECTIONS
1. For a chunky consistency, coarsely chop all fresh herbs and vegetables (first 7 ingredients), and add to a bowl. Stir in red wine vinegar. Gradually whisk in olive oil until combined.
2. For a smooth consistency, place all ingredients except salt in a food processor, and pulse until smooth.
3. Season chimichurri with salt to taste. Allow it to stand for at least 15 minutes before serving.
Compound Herb Butter
I INITIALLY MADE THIS BUTTER to add a tab on top of a fresh grilled steak. The herbs and rich butter instantly elevate the meat. I also use this on baked potatoes and a Cason favorite: Texas toast.
• Makes: 1 (1-cup) butter roll
• Prep time: 15 minutes
• Total time: 15 minutes
INGREDIENTS
1 cup good-quality salted butter (such as Kerrygold), softened
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
DIRECTIONS
1. Place all ingredients in a bowl, and mix with a spatula until combined.
2. Scoop onto a sheet of plastic wrap, and fold plastic wrap over until butter is covered. Holding each end of the plastic wrap, spin butter to seal off ends, and then shape butter into a log. Refrigerate until firm.
Brisket Spritz
KEEP IT SIMPLE. I didn’t coin this phrase, but I practice it when spritzing my proteins. This simple spritz helps brisket retain moisture throughout the cooking process, and the vinegar element adds a light tang to the flavor. This recipe makes enough for a large brisket or two. Store it in the fridge up to two weeks.
• Makes: about 2 cups
• Prep time: 5 minutes
• Total time: 5 minutes plus cooling
INGREDIENTS
2 cups beef broth
¼ cup red wine vinegar
DIRECTIONS
1. Combine all ingredients in a medium saucepan, and bring to a simmer over medium heat. Cook for 1 minute, stirring often, then remove from heat. Cool before using.
Pork Spritz
YOU WILL never catch me serving some dry, sawdusty pork. An apple juice–based spritz is perfect for helping pork retain moisture while lending sweetness to the savory flavors.
• Makes: 2 cups
• Prep time: 5 minutes
• Total time: 10 minutes plus cooling
INGREDIENTS
1 cup apple juice
6 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
DIRECTIONS
1. Combine all ingredients and ½ cup water in a medium saucepan, and bring to a simmer over medium heat. Cook for 1 minute, stirring often, then remove from heat. Cool before using.
Turkey Brine
THIS BRINE makes a turkey so moist and juicy that folks will be begging to come to Thanksgiving at your place.
• Makes: enough for one 14-pound turkey
• Prep time: 10 minutes
• Total time: 30 minutes plus cooling
INGREDIENTS
4 quarts chicken broth
4 cups packed light brown sugar
2 cups coarse sea salt
1 cup agave nectar
6 tablespoons hot sauce (such as Louisiana)
½ cup minced shallots
¼ cup minced garlic
8 bay leaves
2 tablespoons whole allspice berries (or 3 teaspoons ground allspice)
DIRECTIONS
1. Place all ingredients and 4 quarts water into a very large (10 quarts or larger) stockpot, and bring to a simmer. Cook for 20 minutes to allow sugar and salt to dissolve and flavors to meld. Remove from heat, pour through a strainer into a bowl, and discard solids. Cool before using.
Pork Rub
• Makes: 1¾ cups
• Prep time: 5 minutes
• Total time: 5 minutes
INGREDIENTS
½ cup packed light brown sugar
½ cup sweet paprika
¼ cup fine sea salt
¼ cup chili powder
¼ cup ground mustard
2 tablespoons freshly ground pepper
½ teaspoon ground ginger
DIRECTIONS
1. Stir together all ingredients until blended. Store in an airtight jar up to 6 months.
Rib Rub
• Makes: 1¾ cups
• Prep time: 5 minutes
• Total time: 5 minutes
INGREDIENTS
½ cup packed brown sugar
½ cup paprika
¼ cup fine sea salt
¼ cup chili powder
¼ cup ground mustard
2 tablespoons freshly ground pepper
½ teaspoon ground coriander
½ teaspoon celery salt
DIRECTIONS
1. Stir together all ingredients until blended. Store in an airtight jar up to 6 months.
Chicken Rub
A BARBECUE pitmaster must always be able to adapt and execute a plan, because you never know what can happen. When I first started competing in ’cue contests, I was hours away from home when I realized I forgot to make a chicken rub. I made this rub on the fly and ended up bringing home a trophy!
• Makes: 1¼ cups
• Prep time: 5 minutes
• Total time: 5 minutes
INGREDIENTS
1 cup sugar
½ cup sweet paprika
¼ cup Himalayan pink salt
¼ cup celery salt
3 tablespoons granulated onion
3 tablespoons chili powder
2 tablespoons ground mustard
1 teaspoon cayenne pepper
DIRECTIONS
1. Stir together all ingredients until blended. Store in an airtight jar up to 6 months.
Big Mama’s Beef Stock
MY WIFE CAN COOK—like, really cook. Neither of us were raised with boxed food, so we are just accustomed to making things from scratch. Her beef stock recipe came about one day when I was trimming a brisket I was about to smoke. She took the brisket trimmings and some leftover smoked beef rib bones and worked the rest of her magic to make this rich and savory cooking staple.
• Makes: 4 quarts
• Prep time: 15 minutes
• Total time: 5 hours 15 minutes plus cooling
INGREDIENTS
1 leek
Trimmings from 1 (14- to 16-pound) brisket
5 to 8 smoked beef rib bones
2 large yellow onions, peeled and quartered
3 carrots, cut into thirds
3 celery stalks, cut into thirds
1 head garlic, peeled and halved
2 beef bouillon cubes
2 bay leaves
3 sprigs fresh thyme
1 sprig fresh rosemary
Handful of fresh parsley leaves
1 teaspoon store-bought Big Moe Cason Beef Rub
1 teaspoon kosher salt
1 teaspoon coarse pepper (or whole peppercorns)
1 whole clove
DIRECTIONS
1. Remove root end and tough green tops from leek. Quarter leek. Place leek in a bowl of water, and swirl gently to remove grit and sand.
2. Place all ingredients in an 8-quart stockpot, and add water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to low.
3. Cover loosely and let simmer, skimming as necessary, for 5 hours. If water level gets too low, add a bit more boiling water.
4. Strain mixture, and discard solids. Let stock cool before using. Refrigerate up to 4 days or freeze up to 3 months.
Cason Creole Seasoning
I HAD THE HONOR of cooking in Louisiana for an episode of the Food Network’s Appetite for Adventure. There is such a depth and richness of flavor in Creole cooking, and I wanted to capture that with this recipe. Anytime this seasoning hits my palate, it takes me right back to Louisiana.
• Makes: ²/³ cup
• Prep time: 10 minutes
• Total time: 10 minutes
INGREDIENTS
½ cup Pork Rub (see recipe, see here)
3 tablespoons minced garlic
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1 teaspoon crushed red pepper flakes
½ teaspoon ground white pepper
½ teaspoon sweet paprika
½ teaspoon cayenne pepper
DIRECTIONS
1. Stir together all ingredients until blended. Use immediately.
Bourbon BBQ Sauce
I LIKE TO IMPROVISE, sometimes out of necessity and sometimes because of bourbon. I made this on the fly while I was cooking a steer on an open pit at a barbecue festival in Australia. We had the bourbon, and I thought it would be a delicious addition to a barbecue sauce.
• Makes: 2½ cups
• Prep time: 5 minutes
• Total time: 25 minutes plus cooling
INGREDIENTS
1½ cups ketchup
¾ cup white vinegar
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon coarse black pepper
1½ teaspoons ground mustard
1 teaspoon hickory liquid smoke
½ teaspoon ground cumin
¼ teaspoon ground white pepper
¼ teaspoon cayenne pepper
¼ cup bourbon
DIRECTIONS
1. In a medium saucepan, combine all ingredients except bourbon, and bring to a simmer over medium heat. Cook for 15 minutes, then add bourbon. Cook, stirring often, for 3 minutes, then remove from heat.
2. Cool to room temperature. If not using immediately, transfer to an airtight container, and refrigerate up to 2 weeks.
Cognac Sauce
I’M A PRETTY SIMPLE GUY, but when I want to feel extra fancy—or “bougie”—I make this cognac sauce. My wife claims she can “never
order a steak from any restaurant ever again” after having this on a fillet I grilled for her. It’s heavenly, and good on pork tenderloin as well.
• Makes: 1¾ cups
• Prep time: 5 minutes
• Total time: 20 minutes
INGREDIENTS
1 cup salted butter, divided
½ cup chopped green onions
1¼ cups cognac
¼ cup soy sauce
2 tablespoons store-bought Big Moe Cason Beef Rub
2 tablespoons Dijon or whole-grain mustard
DIRECTIONS
1. Cut 2 tablespoons butter, and place in a medium saucepan. Cube remaining butter, and refrigerate it.
2. Melt 2 tablespoons butter in saucepan over medium heat. Stir in green onions, and cook until softened, about 2 minutes. Whisk in cognac, soy sauce, beef rub, and mustard. Bring to a simmer, and cook until reduced by half, about 5 minutes. Remove from heat. Whisk in remaining cold butter, a few cubes at a time, until melted. Serve immediately.
