North Carolina BBQ Rub

North Carolina BBQ Rub North Carolina is one of 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 part of the country. As with any regional cuisine there are numerous variations (and disputes) as to what is true authentic North Carolina barbecue.  North Carolina barbecue is pork, period, although you can get chicken at most barbecue joints or shacks, as they are affectionately called.  The variations are that the East Carolina barbecue whole hog and the center, also known as Lexington, and the west, use pork shoulder or pork butt, aka Boston butt.  The sauce or “dip” as it is known, was originally made with vinegar (mostly cider), salt, red and black pepper.  In the late 1880’s, when commercially produced ketchup became available, 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 few 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..  Please click on the RECIPE tab here to read the detailed cooking instructions. North Carolina BBQ Rub is available in a 4 oz. spice grinder bottle.