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2. 10 of the Best BBQ Rubs to Try This Labor Day Weekend - AOL

   www.aol.com/10-best-bbq-rubs-try-150000410.html

   2. Killer Hogs The BBQ Rub. Buy 2 on Amazon for $26. Killer Hogs is one of the most raved-about rubs, and it's touted as being made in the USA. This stuff is ideal for pork, especially pork butts ...

3. Where To Eat for Cheap in Every State - AOL

   www.aol.com/finance/where-eat-cheap-every-state...

   Arkansas: Whole Hog Cafe. Little Rock Known for its sauces, including a special volcano sauce for spice lovers, the Whole Hog Cafe has some of the top-ranked barbecue and three locations in Little ...

4. Barbecue in North Carolina - Wikipedia

   en.wikipedia.org/wiki/Barbecue_in_North_Carolina

   Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". [4] Eastern-style sauce is vinegar and pepper-based, with no tomato whatsoever. [7] Eastern sauce is mostly used as a seasoning after the cooking (although it can also be used as a mop sauce while the hog is cooking).

5. SC pitmasters make craft barbecue for Nashville crowds on ...

   www.aol.com/sc-pitmasters-craft-barbecue...

   Tyler Ashton applies seasoning on the hog on the rooftop at Chief's on Broadway in Nashville, Tenn., Friday, July 19, 2024. Rodney Scott’s Whole Hog BBQ is on the top two floors of Chief's ...

6. Spice rub - Wikipedia

   en.wikipedia.org/wiki/Spice_rub

   Spice rubs are mainly used for preparing meats and fish.There are many different recipes for rubs, and most are targeted toward a specific kind of food. The exact combination of spices that makes a good rub for a particular food varies from region to region and culture to culture.

7. Pork jowl - Wikipedia

   en.wikipedia.org/wiki/Pork_jowl

   As a cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon, or joe meat. In the US, hog jowl is a staple of soul food . [ 1 ] Outside the United States, there is a longer culinary tradition: the cured, non-smoked Italian variant is called guanciale .