NC BBQ Rub (ounce)
North Carolina BBQ is a careful blending of vinegar and spices for a tart and tangy flavor. Now there are some subtle differences between western and eastern North Carolina BBQ but to most the differences are very slight. Eastern BBQ is whole hog while western, or “Lexington-style”, is pork shoulder. The vinegar based “sauce” isn’t really a sauce as much as it is a moistening agent. Western BBQ also uses vinegar as the sauce base but uses ketchup and a dash of sugar in it as well. This particular rub slants a bit more to the western style than the eastern as it makes a great rub for pork shoulders or any other part of the hog you enjoy most. It has a very slight touch of subtle heat that you get from the cayenne but the fruity and earthy undertones of the Ancho chile is more pronounced.
Hand blended from brown sugar, ancho chili powder, Hungarian paprika, black pepper, coarse sea salt, cumin, cloves and cayenne.
Makes a great sauce by combining 1 cup of tomato sauce, 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.