Pitmaster BBQ Rib Rub 11.5oz (Large)
Pitmaster Rib 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.
This legacy rib rub from Wilson, NC is the result of generations of Mitchell-family Pitmasters working the coals. It is perfection, and was used to beat Bobby Flay on the Food Network.
Now we are sharing our family secret with you.
This rub has a complex, earthy flavor and a balance of spicy sweetness that is perfect for ribs, wild game and beef. Ideally apply 24-hours before cooking, but can be added at anytime.
Best On: 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"?
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.
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Pitmaster BBQ Rib Rub 11.5oz (Large)
Pitmaster Rib 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.
This legacy rib rub from Wilson, NC is the result of generations of Mitchell-family Pitmasters working the coals. It is perfection, and was used to beat Bobby Flay on the Food Network.
Now we are sharing our family secret with you.
This rub has a complex, earthy flavor and a balance of spicy sweetness that is perfect for ribs, wild game and beef. Ideally apply 24-hours before cooking, but can be added at anytime.
Best On: 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"?
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.
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Description
Pitmaster Rib 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.
This legacy rib rub from Wilson, NC is the result of generations of Mitchell-family Pitmasters working the coals. It is perfection, and was used to beat Bobby Flay on the Food Network.
Now we are sharing our family secret with you.
This rub has a complex, earthy flavor and a balance of spicy sweetness that is perfect for ribs, wild game and beef. Ideally apply 24-hours before cooking, but can be added at anytime.
Best On: 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"?
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.
