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Pitmaster Carolina Pork BBQ Rub 11.3oz (Large)

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Pitmaster Carolina Pork BBQ Rub 11.3oz (Large)

Pitmaster Carolina Pork BBQ Rub 11.3oz (Large)

Carolina Pork Rub from Barbecue Hall of Fame Legend Ed Mitchell.


No Sugar Added. All Natural. BBQ Pork Rub

In Wilson, NC, we know how to 'Que.Ā Mitchell family PitmastersĀ refined their Bar-B-Q (Barbeque) recipes for generations and for the first time, we're sharing themĀ with you. This Pork Rub is an earthy, legacy recipe with a kick. It is perfect for all pork cuts - shoulders, belly, loins, chops, steaks and, of course, whole hog. Ideally apply 24-hours before cooking, but can be added at anytime.Ā 

Best On:Ā Pork (Obviously), Chicken 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 ā€œbarbecueā€ comes from the Spanish, the ā€œbarbequeā€ spelling reportedly came fromĀ the French phraseĀ barbe Ć  queue, which means ā€œwhiskers to tailā€ and describes the process of roasting an entire pig. (ā€œBBQā€ is the abbreviation sinceĀ the word isĀ pronounced ā€œbahr-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 Pork BBQ Rub 11.3oz (Large)ā€”
$2,100.00

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Carolina Pork Rub from Barbecue Hall of Fame Legend Ed Mitchell.


No Sugar Added. All Natural. BBQ Pork Rub

In Wilson, NC, we know how to 'Que.Ā Mitchell family PitmastersĀ refined their Bar-B-Q (Barbeque) recipes for generations and for the first time, we're sharing themĀ with you. This Pork Rub is an earthy, legacy recipe with a kick. It is perfect for all pork cuts - shoulders, belly, loins, chops, steaks and, of course, whole hog. Ideally apply 24-hours before cooking, but can be added at anytime.Ā 

Best On:Ā Pork (Obviously), Chicken 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 ā€œbarbecueā€ comes from the Spanish, the ā€œbarbequeā€ spelling reportedly came fromĀ the French phraseĀ barbe Ć  queue, which means ā€œwhiskers to tailā€ and describes the process of roasting an entire pig. (ā€œBBQā€ is the abbreviation sinceĀ the word isĀ pronounced ā€œbahr-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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