Pitmaster Carolina BBQ Pork Rub 6.1oz (Small)
Prix d'origine
$0
Prix d'origine
$8.99
-
Prix d'origine
$39.99
Prix d'origine
Prix actuel
$8.99
$8.99
-
$39.99
Prix actuel
$8.99
Pitmaster BBQ Pork Rub from Barbecue Hall of Fame Legend Ed Mitchell.
In Wilson, NC, we know how to cook pork.
This legacy pork rub from Wilson, North Carolina is the result of generations of Mitchell-family Pitmasters working the coals. Ed Mitchell is affectionally known as the "Pope of Pork" in BBQ circles as he is most famous for his traditional East Carolina whole hog BBQ and this is the rub he uses for his whole hog bar-b-q. This pork rub works on any cut of pork though and is versatile enough to bring out the best in any red or game meat. Capture decades of family BBQ mastery in one small bottle.
We are sharing our family secret with you.
This rub has a complex, earthy flavor with a real kick...this is the real deal Carolina Pork spice mix, not some watered down, gentrified version. It is perfect for all cuts of pork, whole hog, wild game and beef. Ideally apply 24-hours before cooking, but can be added at anytime.
Best On: Pork (Obviously), Chicken, Wild Game (E.g., Venison) and Beef
Each individual unit is an 8 fl oz container.
Why do we use the word "BarbeQue"?
We use "Que" because historically the colonies and slaves in our area of North Carolina spoke a NC/SC variation of gullah that came from the French/Portuguese called "Plantation Creole." So while the word “barbecue” comes from the Spanish, the “barbeque” spelling reportedly came from the French phrase barbe à queue, which means “whiskers to tail” and describes the process of roasting an entire pig. (“BBQ” is the abbreviation since the word is pronounced “bahr-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.
