{"title":"BBQ Rubs (old manual backup - do not use)","description":"\u003ch2 class=\"lightblue\" style=\"text-align: center;\"\u003eRubs \u0026amp; Spice Mixes\u003c\/h2\u003e\n\u003cdiv class=\"sh-color-black sh-color\" style=\"text-align: center;\"\u003eTake your BBQ to the next level with these tried-and-true spice blends from legendary Pitmaster Ed Mitchell. These signature spice blends are the result of generations of tried-and-true pit work from the Mitchell family in Wilson, NC.\u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" style=\"text-align: center;\"\u003eNo added sugar, full flavor, a generational BBQ legacy.\u003c\/div\u003e","products":[{"product_id":"pitmaster-pork-bbq-rub-11-3oz","title":"Pitmaster Carolina Pork BBQ Rub 11.3oz (Large)","description":"\u003ch2 class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCarolina Pork Rub from Barbecue Hall of Fame Legend Ed Mitchell.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cdiv style=\"text-align: right;\" data-mce-style=\"text-align: right;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #15325b;\"\u003e\u003cb class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003eNo Sugar Added. All Natural. BBQ Pork Rub\u003c\/b\u003e\u003c\/span\u003e\u003cem\u003e\u003cb class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cb class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003eIn Wilson, NC, we know how to 'Que.\u003c\/b\u003e \u003c\/em\u003eMitchell family Pitmasters\u003cspan class=\"Apple-converted-space sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e refined their\u003c\/span\u003e Bar-B-Q (Barbeque) recipes for generations and for the first time, we're sharing them\u003cspan class=\"Apple-converted-space sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith you. This Pork Rub is an earthy, legacy recipe with a kick. \u003cspan style=\"font-size: 0.875rem;\"\u003eIt is perfect for all pork cuts - shoulders, belly, loins, chops, steaks and, of course, whole hog. Ideally apply 24-hours before cooking, but can be added at anytime. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eBest On: \u003c\/strong\u003ePork (Obviously), Chicken and Beef\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eEach individual unit is a 16 fl oz container.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eFree Shipping on Orders Over $60.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003eWhy do we use the word \"BarbeQue\"?\u003c\/h2\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eWe use \"Que\" because historically the colonies and slaves in our area of North Carolina spoke a NC\/SC variation of \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Gullah\" title=\"What is Gullah\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"https:\/\/en.wikipedia.org\/wiki\/Gullah\"\u003egullah\u003c\/a\u003e that came from the French\/Portuguese called \"\u003ca href=\"https:\/\/www.nps.gov\/ethnography\/aah\/aaheritage\/sysMeaningA.htm\" title='What is \"Plantation Creole\"' target=\"_blank\"\u003ePlantation Creole\u003c\/a\u003e.\" So while the\u003c\/span\u003e\u003cspan class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e word “barbecue” comes from the Spanish, the “barbeque” spelling reportedly came from the French phrase \u003c\/span\u003e\u003cem class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003ebarbe à queue\u003c\/em\u003e\u003cspan class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e, which means “whiskers to tail” and describes the process of roasting an entire pig. (“BBQ” is the abbreviation since\u003c\/span\u003e\u003cspan class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e the word is pronounced “\u003c\/span\u003e\u003cspan class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003ebahr\u003c\/span\u003e\u003cspan class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e-bi-\u003c\/span\u003e\u003cem class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003ekyoo). Since our heritage craft in Eastern North Carolina was Whole Hog where we cook the entire pig (nose to tail or rooter to the tooter), we use the \"que\" spelling to pay homage to our legacy. \u003c\/em\u003e \u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"TrueMadeFoods","offers":[{"title":"Single","offer_id":42058719527109,"sku":"K494-1","price":12.49,"currency_code":"USD","in_stock":true},{"title":"3-Pack","offer_id":42058719559877,"sku":"K494-3","price":34.99,"currency_code":"USD","in_stock":true},{"title":"6-Pack","offer_id":42058719592645,"sku":"M494","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9497\/1845\/products\/TMF_Rubs_Pork-Rub_16oz_FRONT.jpg?v=1789738020"},{"product_id":"pitmaster-rib-bbq-rub-11-5oz","title":"Pitmaster BBQ Rib Rub 11.5oz (Large)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePitmaster Rib Rub from Barbecue Hall of Fame Legend Ed Mitchell.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cdiv style=\"text-align: right;\" data-mce-style=\"text-align: right;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #15325b;\"\u003e\u003cb class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003eNo Sugar Added. All Natural. BBQ Rib Rub\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e \u003cem\u003e\u003cb class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003eIn Wilson, NC, we know how to cook ribs.\u003c\/b\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis legacy rib rub from Wilson, NC is the result of generations of Mitchell-family Pitmasters working the coals. It is perfection, and  was used to beat\u003c\/span\u003e\u003cspan class=\"Apple-converted-space sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"Ed Mitchell's North Carolina BBQ Ribs Beat Bobby Flay\" href=\"https:\/\/www.foodnetwork.com\/shows\/throwdown-with-bobby-flay\/episodes\/bbq-ribs\" target=\"_blank\"\u003eBobby Flay on the Food Network.\u003c\/a\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eNow we are sharing our family secret with you.\u003c\/strong\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThis rub has a complex, earthy flavor and a balance of spicy sweetness that is perfect for ribs, wild game and beef.  Ideally apply 24-hours before cooking, but can be added at anytime. \u003c\/span\u003e \u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eBest On: \u003c\/strong\u003ePork Ribs (Obviously), Other Pork Cuts, Chicken, Wild Game (E.g., Venison) and Beef\u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eEach individual unit is a 16 fl oz container.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eFree Shipping on Orders Over $60.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003eWhy do we use the word \"BarbeQue\"?\u003c\/h2\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eWe use \"Que\" because historically the colonies and slaves in our area of North Carolina spoke a NC\/SC variation of \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Gullah\" title=\"What is Gullah\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"https:\/\/en.wikipedia.org\/wiki\/Gullah\"\u003egullah\u003c\/a\u003e that came from the French\/Portuguese called \"\u003ca href=\"https:\/\/www.nps.gov\/ethnography\/aah\/aaheritage\/sysMeaningA.htm\" title='What is \"Plantation Creole\"' target=\"_blank\"\u003ePlantation Creole\u003c\/a\u003e.\" So while the\u003c\/span\u003e\u003cspan class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e word “barbecue” comes from the Spanish, the “barbeque” spelling reportedly came from the French phrase \u003c\/span\u003e\u003cem class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003ebarbe à queue\u003c\/em\u003e\u003cspan class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e, which means “whiskers to tail” and describes the process of roasting an entire pig. (“BBQ” is the abbreviation since\u003c\/span\u003e\u003cspan class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e the word is pronounced “\u003c\/span\u003e\u003cspan class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003ebahr\u003c\/span\u003e\u003cspan class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e-bi-\u003c\/span\u003e\u003cem class=\"sh-modified-inline sh-color sh-color-black\" data-mce-fragment=\"1\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003ekyoo). Since our heritage craft in Eastern North Carolina was Whole Hog where we cook the entire pig (nose to tail or rooter to the tooter), we use the \"que\" spelling to pay homage to our legacy. \u003c\/em\u003e \u003c\/div\u003e\n\u003cdiv class=\"sh-color-black sh-color\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"TrueMadeFoods","offers":[{"title":"Single","offer_id":42058978427077,"sku":"K493-1","price":12.49,"currency_code":"USD","in_stock":false},{"title":"3-Pack","offer_id":42058978459845,"sku":"K493-3","price":34.99,"currency_code":"USD","in_stock":false},{"title":"6-Pack","offer_id":42058978492613,"sku":"M493","price":59.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9497\/1845\/products\/TMF_Rubs_Rib-Rub_16oz_FRONT.jpg?v=1792158743"},{"product_id":"pitmaster-carolina-all-purpose-bbq-rub-12-3oz","title":"Pitmaster Carolina All Purpose BBQ Rub 10.9oz (Large)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\u003cstrong\u003eCarolina All Purpose Rub from Barbecue Hall of Fame Legend Ed Mitchell.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cdiv style=\"text-align: right;\" data-mce-style=\"text-align: right;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #15325b;\" data-mce-style=\"color: #15325b;\"\u003e\u003cb data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003eNo Sugar Added. All Natural. BBQ All Purpose Rub\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e \u003cem\u003e\u003cb data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003eIn Wilson, NC, we know how to Que.\u003c\/b\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThis Mother-of-All-Rubs was created from our love \u003cem\u003e\u003cstrong\u003eof\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space sh-color-black sh-color\"\u003e \u003c\/span\u003ethe\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space sh-color-black sh-color\"\u003e yardbird and passion for the Carolina Coast. \u003cspan data-mce-fragment=\"1\"\u003eGenerations of Mitchell family Pitmasters crafted this rub as our ideal spice blend for non-pork meals.\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\n\u003cspan data-mce-fragment=\"1\" class=\"Apple-converted-space sh-color-black sh-color\"\u003eIt is ideal for chicken and fish, but can be used on anything that needs a kick, including vegetables (both cooked and raw) and snacks like popcorn and chips. \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\n\u003cstrong\u003eBest On: \u003c\/strong\u003eChicken, Fish, Vegetables, Corn, Popcorn, Rice \u0026amp; Beans.\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\u003cstrong\u003eEach individual unit is a 16 fl oz container.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\n\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eFree Shipping on Orders Over $60.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch2 data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003eWhy do we use the word \"BarbeQue\"?\u003c\/h2\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eWe use \"Que\" because historically the colonies and slaves in our area of North Carolina spoke a NC\/SC variation of \u003ca data-mce-fragment=\"1\" href=\"https:\/\/en.wikipedia.org\/wiki\/Gullah\" title=\"What is Gullah\" target=\"_blank\" data-mce-href=\"https:\/\/en.wikipedia.org\/wiki\/Gullah\"\u003egullah\u003c\/a\u003e that came from the French\/Portuguese called \"\u003ca href=\"https:\/\/www.nps.gov\/ethnography\/aah\/aaheritage\/sysMeaningA.htm\" title='What is \"Plantation Creole\"' target=\"_blank\"\u003ePlantation Creole\u003c\/a\u003e.\" So while the\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"sh-modified-inline sh-color sh-color-black\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e word “barbecue” comes from the Spanish, the “barbeque” spelling reportedly came from the French phrase \u003c\/span\u003e\u003cem data-mce-fragment=\"1\" class=\"sh-modified-inline sh-color sh-color-black\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003ebarbe à queue\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\" class=\"sh-modified-inline sh-color sh-color-black\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e, which means “whiskers to tail” and describes the process of roasting an entire pig. (“BBQ” is the abbreviation since\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"sh-modified-inline sh-color sh-color-black\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e the word is pronounced “\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"sh-modified-inline sh-color sh-color-black\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003ebahr\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"sh-modified-inline sh-color sh-color-black\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003e-bi-\u003c\/span\u003e\u003cem data-mce-fragment=\"1\" class=\"sh-modified-inline sh-color sh-color-black\" sh-original-style=\"color:rgb(68,68,68);font-family:montserrat,arial,helvetica,sans-serif;font-size:14px;background-color:rgb(255,255,255)\"\u003ekyoo). Since our heritage craft in Eastern North Carolina was Whole Hog where we cook the entire pig (nose to tail or rooter to the tooter), we use the \"que\" spelling to pay homage to our legacy. \u003c\/em\u003e \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"sh-color-black sh-color\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"TrueMadeFoods","offers":[{"title":"Single","offer_id":42059412963525,"sku":"K495-1","price":12.49,"currency_code":"USD","in_stock":true},{"title":"3-Pack","offer_id":42059412996293,"sku":"K495-3","price":34.99,"currency_code":"USD","in_stock":true},{"title":"6-Pack","offer_id":42059413029061,"sku":"M495","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9497\/1845\/files\/TMF_Rubs_All-Rub_8oz_FRONT.jpg?v=1789737784"},{"product_id":"pitmaster-pork-pack-carolina-bbq-seasoning","title":"Pitmaster Pork Pack - Carolina BBQ Seasoning \u0026 Sauce Bundle | No Added Sugar","description":"\u003ch1\u003eMaster Pork like a Carolina Pitmaster\u003c\/h1\u003e\n\u003ch2\u003e\u003cstrong\u003e150+ year old Rub \u0026amp; Sauce Recipes from the \"Pope of Pork, Legendary Pitmaster Ed Mitchell\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe True Made Foods Pitmaster Pork Pack is built for pork — specifically, for the kind of pork that takes a little time, a lot of smoke, and the right flavors to do it justice. Whether you're pulling a shoulder, ribs off the bone, chops or loins in the cast iron or even a whole hog, this bundle is the complete Carolina-style flavor kit that serious cooks and pitmasters alike reach for.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eStart with our \u003cstrong\u003ePitmaster\u003c\/strong\u003e \u003cstrong\u003ePork Rub\u003c\/strong\u003e (11.3oz) — a bold, balanced blend crafted to punch through the fat, form a satisfying crust, and create the perfect dry brine. Follow it with our \u003cstrong\u003eCarolina Mop Sauce\u003c\/strong\u003e (17oz) to keep the meat moist and layered with tangy, vinegar-forward character through every hour of the cook. Finish with our \u003cstrong\u003eCarolina Gold BBQ Sauce\u003c\/strong\u003e (18oz)— a rich, mustard-based sauce with the depth and brightness that makes Carolina-style BBQ so legendary.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAll True Made Foods products are made with real, clean ingredients. No added sugar. No artificial sweeteners. No stevia. Just honest, crave-worthy flavor that holds up whether you're slow-smoking a whole shoulder or throwing chops on a weeknight grill.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIf you love pork, this pack is the reason your next cook is your best one yet.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePack Contains:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"font-claude-response-body break-words whitespace-normal\"\u003e1x Pitmaster Pork Rub Large (11.3oz Plastic Shaker) \u003c\/li\u003e\n\u003cli class=\"font-claude-response-body break-words whitespace-normal\"\u003e1x Pitmaster East Carolina Mop Sauce (17oz Glass Bottle)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body break-words whitespace-normal\"\u003e1x Pitmaster Carolina Gold BBQ Sauce (18oz Glass Bottle)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePork Rub:\u003c\/strong\u003e Salt, spices, organic date powder, onion and garlic powder, smoked paprika and celery seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCarolina Mop Sauce:\u003c\/strong\u003e Apple Cider Vinegar, Butternut Squash, Carrots, Salt, Black Pepper, Red Pepper, Garlic Powder, Onion Powder, Paprika, Sage, Turmeric\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCarolina Gold BBQ Sauce:\u003c\/strong\u003e Mustard (Vinegar, Water, Mustard Seed, Salt, Turmeric), Apple, Apple Cider Vinegar, Butternut Squash, Carrots, Dates, Salt, Garlic Powder, Allspice, Black Pepper, Natural Liquid Smoke (Water, Natural Smoke)\u003c\/p\u003e","brand":"TrueMadeFoods","offers":[{"title":"Default Title","offer_id":46451528630469,"sku":"K182094","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9497\/1845\/files\/True_Made_Foods_Pitmaster_Pork_Pack_-_01.png?v=1789139228"},{"product_id":"ed-mitchells-barbeque-a-cookbook-by-ed-ryan-mitchell","title":"Ed Mitchell's Barbeque - a cookbook by Ed \u0026 Ryan Mitchell","description":"\u003ch3\u003e\u003cstrong\u003eJames Beard Finalist \u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2\u003e\u003cstrong\u003eA celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North Carolina\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eNamed one of the Best Cookbooks of the Year by NPR, \u003cem\u003ePublishers Weekly\u003c\/em\u003e and \u003cem\u003eThe Local Palate: Food Culture of the South\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEd Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does.\u003c\/p\u003e\n\u003cp\u003eIn his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It’s a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in \u003cem\u003eEd Mitchell’s Barbeque\u003c\/em\u003e, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.\u003c\/p\u003e\n\u003cp\u003eFrom cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, \u003cem\u003eEd Mitchell’s Barbeque\u003c\/em\u003e is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. \u003cem\u003eEd Mitchell’s Barbeque\u003c\/em\u003e is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0505\/9497\/1845\/files\/Ed_Ryan_BBQ_Square.png?v=1790791834\" alt=\"\"\u003e\u003c\/p\u003e","brand":"TrueMadeFoods","offers":[{"title":"Default Title","offer_id":50601819898053,"sku":null,"price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9497\/1845\/files\/Ed_Mitchell_s_barbeque_cookbook_cover.jpg?v=1790791861"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/9497\/1845\/collections\/K493-3.jpg?v=1676604378","url":"https:\/\/www.truemadefoods.com\/collections\/rubs-manual-backup.oembed","provider":"TrueMadeFoods","version":"1.0","type":"link"}