Sometimes you just have to call it like it is. No fancy name for this seasoning because it is a very specific type of regional seasoning. North Carolina BBQ is a careful blending of vinegar and spices for a tart and tangy flavor. Now it does differ a bit from East to West in the state but with its ability to be used on the whole “hog” this seasoning leans more to the west. The flavor is earthy and fruity from the Ancho with just a touch of heat from cayenne.
This also makes a great sauce by combining 1 cup of tomato sauce (or fresh tomatoes pureed) , ½ cup of water, ½ cup of vinegar and 2 tablespoons of BBQ Rub. Mix thoroughly and simmer over low heat for 20-30 minutes. I also like to add a tablespoon of honey! Use this sauce to put the finishing touches on your BBQ meal!
We recommend 1 tablespoon of seasoning for every 1 pound of meat.
Hand blended from brown sugar, Ancho chili powder, Hungarian paprika, black pepper, coarse sea salt, cumin, cloves, and cayenne.