Pitmaster Carolina All Purpose BBQ Rub 10.9oz (Large)
Carolina All Purpose 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.
This Mother-of-All-Rubs was created from our love of 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.
Best On: 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"?
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 Carolina All Purpose BBQ Rub 10.9oz (Large)—
$2,100.00
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Pitmaster Carolina All Purpose BBQ Rub 10.9oz (Large)
Carolina All Purpose 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.
This Mother-of-All-Rubs was created from our love of 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.
Best On: 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"?
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
Carolina All Purpose 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.
This Mother-of-All-Rubs was created from our love of 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.
Best On: 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"?
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.
