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Pitmaster BBQ Rib Rub 11.5oz (Large)
Ā
Pitmaster RibĀ Rub from Barbecue Hall of Fame Legend Ed Mitchell.
No Sugar Added. All Natural. BBQ Rib Rub
In Wilson, NC, we know how to cook ribs.Ā
This legacy rib rub from Wilson, NC is the result of generations of Mitchell-family Pitmasters working the coals. It is perfection, andĀ was used to beat Bobby Flay on the Food Network.
Now we are sharing our family secret with you.Ā
This rub has a complex, earthy flavor and a balance of spicy sweetness that is perfect for ribs, wild game and beef.Ā Ā Ideally apply 24-hours before cooking, but can be added at anytime.Ā Ā
Best On:Ā Pork Ribs (Obviously), Other Pork Cuts, Chicken, Wild Game (E.g., Venison) and Beef
Each individual unit is a 16 fl oz container.
Free Shipping on Orders Over $60.
Why do we use the word "BarbeQue"?
WeĀ use "Que" because historically the colonies and slaves in our area of North Carolina spokeĀ a NC/SC variation of gullahĀ that cameĀ from the French/Portuguese called "Plantation Creole." So while theĀ word ābarbecueā comes from the Spanish, the ābarbequeā spelling reportedly came fromĀ the French phraseĀ barbe Ć queue, which means āwhiskers to tailā and describes the process of roasting an entire pig. (āBBQā is the abbreviation sinceĀ the word isĀ pronounced ābahr-bi-kyoo). Since our heritage craft in Eastern North Carolina was Whole Hog where we cook the entire pig (nose to tail or rooter to the tooter), we use the "que" spelling to pay homage to our legacy.Ā Ā
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Pitmaster BBQ Rib Rub 11.5oz (Large)
Pitmaster BBQ Rib Rub 11.5oz (Large)
Ā
Pitmaster RibĀ Rub from Barbecue Hall of Fame Legend Ed Mitchell.
No Sugar Added. All Natural. BBQ Rib Rub
In Wilson, NC, we know how to cook ribs.Ā
This legacy rib rub from Wilson, NC is the result of generations of Mitchell-family Pitmasters working the coals. It is perfection, andĀ was used to beat Bobby Flay on the Food Network.
Now we are sharing our family secret with you.Ā
This rub has a complex, earthy flavor and a balance of spicy sweetness that is perfect for ribs, wild game and beef.Ā Ā Ideally apply 24-hours before cooking, but can be added at anytime.Ā Ā
Best On:Ā Pork Ribs (Obviously), Other Pork Cuts, Chicken, Wild Game (E.g., Venison) and Beef
Each individual unit is a 16 fl oz container.
Free Shipping on Orders Over $60.
Why do we use the word "BarbeQue"?
WeĀ use "Que" because historically the colonies and slaves in our area of North Carolina spokeĀ a NC/SC variation of gullahĀ that cameĀ from the French/Portuguese called "Plantation Creole." So while theĀ word ābarbecueā comes from the Spanish, the ābarbequeā spelling reportedly came fromĀ the French phraseĀ barbe Ć queue, which means āwhiskers to tailā and describes the process of roasting an entire pig. (āBBQā is the abbreviation sinceĀ the word isĀ pronounced ābahr-bi-kyoo). Since our heritage craft in Eastern North Carolina was Whole Hog where we cook the entire pig (nose to tail or rooter to the tooter), we use the "que" spelling to pay homage to our legacy.Ā Ā
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Original: $2,100.00
-70%Pitmaster BBQ Rib Rub 11.5oz (Large)ā
$2,100.00
$630.00Product Information
Product Information
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Shipping & Returns
Description
Ā
Pitmaster RibĀ Rub from Barbecue Hall of Fame Legend Ed Mitchell.
No Sugar Added. All Natural. BBQ Rib Rub
In Wilson, NC, we know how to cook ribs.Ā
This legacy rib rub from Wilson, NC is the result of generations of Mitchell-family Pitmasters working the coals. It is perfection, andĀ was used to beat Bobby Flay on the Food Network.
Now we are sharing our family secret with you.Ā
This rub has a complex, earthy flavor and a balance of spicy sweetness that is perfect for ribs, wild game and beef.Ā Ā Ideally apply 24-hours before cooking, but can be added at anytime.Ā Ā
Best On:Ā Pork Ribs (Obviously), Other Pork Cuts, Chicken, Wild Game (E.g., Venison) and Beef
Each individual unit is a 16 fl oz container.
Free Shipping on Orders Over $60.
Why do we use the word "BarbeQue"?
WeĀ use "Que" because historically the colonies and slaves in our area of North Carolina spokeĀ a NC/SC variation of gullahĀ that cameĀ from the French/Portuguese called "Plantation Creole." So while theĀ word ābarbecueā comes from the Spanish, the ābarbequeā spelling reportedly came fromĀ the French phraseĀ barbe Ć queue, which means āwhiskers to tailā and describes the process of roasting an entire pig. (āBBQā is the abbreviation sinceĀ the word isĀ pronounced ābahr-bi-kyoo). Since our heritage craft in Eastern North Carolina was Whole Hog where we cook the entire pig (nose to tail or rooter to the tooter), we use the "que" spelling to pay homage to our legacy.Ā Ā
