Warm and toasty North Carolina BBQ Rub has a rich chile pepper base and a great balance of aromatics and spices. It is also called Carolina rib rub or North Carolina rib rub.

North Carolina BBQ offers two distinct styles of barbecue to choose from. Eastern Carolina barbecue centers around smoking a whole hog, and using a thin, vinegar-based sauce to mop the meat. Western Carolina, also known as “Lexington” or “Piedmont”-style, barbecue focuses on the pork shoulder, dressed in a thicker, vinegar-based sauce mixed with tomato ketchup and brown sugar.

Our Carolina dry rub works well with all styles of North Carolina BBQ. It is a favorite among seasoning companies, spice shops, American-style and barbecue restaurants, and food manufacturers, particularly for products like jerky.

Flavor Profile

North Carolina BBQ Rub is mellow and sweet. Paprika and brown sugar take center stage, supported by the earthy, woodsy spices and herbs and the fruity depth and just-right heat of chile peppers.

How To Use

Though Lexington-Style BBQ Pork is a terrific way to use this blend, our North Carolina BBQ Rub is great for more than pulled pork. This is also delicious rubbed on Buttermilk Marinated Grilled Chicken, or mixed with butter and slipped under the skin of a Classic Roast Turkey. Use it as the primary seasoning when you make Baked Chicken Wings. Toss over Grilled Corn. Rub onto thick slices of cauliflower and roast. Rub it on Grilled Broccoli, eggplant, mushrooms, or onions. Dress up some Lamb Kabobs (or beef, or zucchini) for a great summer meal. Dust over Tortilla Chips and bake for a crisp, delicious snack.