Meet the Pitmaster
The Heart Behind These Winning BBQ Rubs
At Big Borg BBQ, we believe that great barbecue isn't just cooked—it’s lived. Our story is one of dual heritage, blending the unyielding grit of Kansas City with the deep, soulful traditions of the South Carolina Lowcountry to create our signature small-batch seasonings for grilling.
Our rub is best paired with pork. Whether it is ribs or a pork butt, it will help your BBQ stand out against the rest. Now my wife loves it on wings and in her scrambled eggs and veggies, yes, it is that versatile. Although we use it on pretty much any pork, poultry, or beef, we have had amazing feedback with it on all types of fish.
From Area Code 816 to the Lowcountry
Micah Borgstadt was born and raised in the heart of Kansas City. Our pitmaster grew up with the high standards of true Kansas City style BBQ rubs embedded in his DNA. It’s a culture defined by obsession: low and slow, wood-fired patience, and the perfect balance of spice and smoke.
Life’s journey eventually brought that Midwestern fire to Moncks Corner, South Carolina. Here, the KC roots met the coastal soul of the Lowcountry Southern smoke tradition. This collision of culinary worlds—the bold, complex rubs of the Midwest meeting the tradition-rich spirit of the South—is exactly what defines every bottle of Big Borg seasoning.
The Pitmaster's Code: Veteran-Owned & Small-Batch
As a Veteran-owned business, we operate with a philosophy of commitment, quality, and integrity. We don’t mass-produce; we focus on small-batch BBQ rubs that meet the rigorous quality standards of professional competition.
We live the culture. Whether you are prepping a nice rack of ribs for the for a weekend competition or firing up the backyard grill on a Tuesday night, you are using a product crafted by someone who understands exactly what goes into the perfect cook. We believe that if you aren't willing to stand behind the flavor, you shouldn't be putting it in the bottle.
New to rub and not sure how to use it to turn out best?
First, pat your meat dry.
Now, if you are choosing leaner meat, such as chicken or pork loin, you will want to use a binder, such as mustard or oil, so the rub sticks. Making the rub a mix.
With other meats, you can dry rub it straight on after patting it dry.
We suggest that you let your meat rest so it adheres.
When cooking, remember that low and slow is best on the smoker.
Our Promise
Every blend we produce is a reflection of that path—from the Kansas City upbringing to the Southern-smoked reality we live today. We invite you to bring that same pride and passion to your own kitchen with our authentic pitmaster quality seasonings.
Big Borg BBQ: KC-Raised. Southern-Smoked. Veteran Owned.
