We love this authentic North Carolina BBQ rub and it 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, chili powder mild, Hungarian paprika, black pepper, coarse sea salt, cumin, cloves and cayenne.
You can also make 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