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Pitmaster Carolina All Purpose BBQ Rub 10.9oz (Large)
Ā
Carolina All PurposeĀ Rub from Barbecue Hall of Fame Legend Ed Mitchell.
No Sugar Added. All Natural. BBQ All Purpose Rub
In Wilson, NC, we know how to Que.Ā
This Mother-of-All-Rubs was created from our love ofĀ the yardbird and passion for the Carolina Coast. Generations of Mitchell family Pitmasters crafted this rub as our ideal spice blend for non-pork meals.
It is ideal for chicken and fish, but can be used on anything that needs a kick, including vegetables (both cooked and raw) and snacks like popcorn and chips.Ā
Best On:Ā Chicken, Fish, Vegetables, Corn, Popcorn, Rice & Beans.
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 Carolina All Purpose BBQ Rub 10.9oz (Large)
Pitmaster Carolina All Purpose BBQ Rub 10.9oz (Large)
Ā
Carolina All PurposeĀ Rub from Barbecue Hall of Fame Legend Ed Mitchell.
No Sugar Added. All Natural. BBQ All Purpose Rub
In Wilson, NC, we know how to Que.Ā
This Mother-of-All-Rubs was created from our love ofĀ the yardbird and passion for the Carolina Coast. Generations of Mitchell family Pitmasters crafted this rub as our ideal spice blend for non-pork meals.
It is ideal for chicken and fish, but can be used on anything that needs a kick, including vegetables (both cooked and raw) and snacks like popcorn and chips.Ā
Best On:Ā Chicken, Fish, Vegetables, Corn, Popcorn, Rice & Beans.
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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From $2,100.00
Pitmaster Carolina All Purpose BBQ Rub 10.9oz (Large)ā
$2,100.00
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Ā
Carolina All PurposeĀ Rub from Barbecue Hall of Fame Legend Ed Mitchell.
No Sugar Added. All Natural. BBQ All Purpose Rub
In Wilson, NC, we know how to Que.Ā
This Mother-of-All-Rubs was created from our love ofĀ the yardbird and passion for the Carolina Coast. Generations of Mitchell family Pitmasters crafted this rub as our ideal spice blend for non-pork meals.
It is ideal for chicken and fish, but can be used on anything that needs a kick, including vegetables (both cooked and raw) and snacks like popcorn and chips.Ā
Best On:Ā Chicken, Fish, Vegetables, Corn, Popcorn, Rice & Beans.
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
