North Carolina is among the oldest and main barbecue centers of this country. Jim Early of the North Carolina BBQ Society, calls North Carolina the “Cradle of Cue”! It started in the 1500’s when the Spanish introduced pigs into the Native Americans and the Southeast a part of the country. As with any regional cuisine there are a large number of variations (and disputes) as to what’s true authentic North Carolina barbecue. North Carolina barbecue is pork, period, even though you’ll be able to get chicken at most barbecue joints. The variations are the East Carolina barbecue whole hog and the center, sometimes called Lexington, and the west, use pork shoulder or pork butt, aka Boston butt. The sauce or “dip” as it is known, used to be originally made with vinegar (mostly cider), salt, red and black pepper. In the late 1880’s, when commercially produced ketchup became to be had, the German immigrants in the Lexington area added ketchup to sweeten up the classic vinegar dip and since then, the feud has never stopped. Grind this spice blend on your pork a couple of hours before smoking, barbecuing or oven roasting. Our North Carolina BBQ Rub captures those flavors. Spice Ingredients: hickory smoked Pacific sea salt, sugar, mustard seed, New Mexican chile peppers, garlic, crushed red chile peppers, black pepper and celery. Click on the RECIPE tab above to read about the cooking details and instructions..

Refillable spice grinder bottle
All natural
Perfect for classic North Carolina BBQ