{"title":"Ember Republic","description":"\u003cp\u003e\u003cstrong\u003eEmber Republic is a Perth, WA rub brand built on the South African braai\u003c\/strong\u003e — two founders with a shared obsession for fire, craft and the old ritual of cooking over coals.\u003c\/p\u003e\n\u003cp\u003eTheir Big Five range is five rubs, five animals, one fire. Each one is built for a single protein and tested over open flame: \u003ca href=\"\/products\/ember-republic-lion-night-ember-reserve-beef-rub-200g\"\u003eLion\u003c\/a\u003e for beef, \u003ca href=\"\/products\/ember-republic-elephant-karoo-flame-thyme-lamb-rub-200g\"\u003eElephant\u003c\/a\u003e for lamb, \u003ca href=\"\/products\/ember-republic-buffalo-lowveld-sweet-ash-pork-rub-200g\"\u003eBuffalo\u003c\/a\u003e for pork, \u003ca href=\"\/products\/ember-republic-leopard-veldfire-citrus-chicken-rub-200g\"\u003eLeopard\u003c\/a\u003e for chicken and \u003ca href=\"\/products\/ember-republic-rhino-veld-tide-fire-seafood-rub-200g\"\u003eRhino\u003c\/a\u003e for seafood.\u003c\/p\u003e\n\u003cp\u003eExpect deep pepper and coriander on the beef, wild Karoo herbs on the lamb, sweet caramelising smoke on the pork, bright citrus on the chicken and a coastal, lemon-and-seaweed finish on the seafood. All of them are mild or no-heat, and all come in 200g resealable pouches made in Australia from imported and local ingredients.\u003c\/p\u003e\n\u003cp\u003eHere's the difference: instead of one all-purpose shaker that does everything a bit, you get the right rub for whatever's going on the fire tonight.\u003c\/p\u003e\n\u003cp\u003eNou gaan ons braai.\u003c\/p\u003e","products":[{"product_id":"ember-republic-lion-night-ember-reserve-beef-rub-200g","title":"EMBER REPUBLIC: Lion Night Ember Reserve – Beef BBQ Rub (200g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — bold pepper up front, a whisper of chilli underneath\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g resealable pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Perth, Western Australia, from imported and local ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard. Contains flavour enhancer 621 (MSG). Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribeye, tomahawk, rump, picanha and beef short ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe King of the Coals\u003c\/h2\u003e\n\u003cp\u003eLion is the beef rub in Ember Republic's Big Five — five rubs, five animals, one fire. Two founders in Perth built the range around the South African braai: cook over real coals, share the meat, let the conversation run. Night Ember Reserve is the one for red meat, built to throw a dark, peppery crust on a steak you can taste before you slice it.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePaprika and cracked pepper lead, so the crust colours up fast and bites back. Coriander brings that warm, citrusy braai note, garlic and onion fill out the middle, and cumin, fenugreek and rosemary add an earthy, savoury depth. A little mustard and a touch of chilli sit right at the back — warmth, not heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat a thick ribeye dry, give it a light coat of oil and season generously. Rest 30–60 minutes, then sear hard over hot coals and rest before slicing.\u003c\/li\u003e\n\u003cli\u003eGo big on a tomahawk: season all over, cook it indirect until it's close, then finish over direct heat for the crust.\u003c\/li\u003e\n\u003cli\u003eRub beef short ribs the night before and cook low and slow until they're wobbly and the bark is dark.\u003c\/li\u003e\n\u003cli\u003eFat-cap a picanha, season the meat side heavy, and slice against the grain once it's rested.\u003c\/li\u003e\n\u003cli\u003eRogue move: a pinch through your burger mince for a peppery steakhouse burger.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA coarse, red-brown rub with visible cracked pepper and crushed coriander. It grips well on dry meat — a light coat of oil first helps it stick and build the crust.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Paprika, pepper, salt, coriander, garlic, dried onion, cumin, fenugreek, mustard, rosemary, chilli, flavour enhancer (621).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard. Contains flavour enhancer 621 (MSG). No gluten-free claim on the label. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/150_proud-ribs-trophy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl reckons a steak rub should be mostly pepper and confidence, and Lion's got both. Crust a ribeye with it, slice it thick and spoon over \u003ca href=\"\/products\/jimmy-chimichurri-classic-argentinian-herb-sauce-200g\"\u003eJimmy Chimichurri Classic\u003c\/a\u003e to cut through the richness. Leftovers? Steak sanga with a smear of \u003ca href=\"\/products\/the-feedlot-lot-sauce-smoky-bbq-mayo-250g\"\u003eThe Feedlot Lot Sauce\u003c\/a\u003e. Tip: let the seasoned steak sit out for half an hour — the rub draws a little moisture and the crust sets better.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coal-Seared Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne steak, one fire, no fuss.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 ribeye (about 400g, 4cm thick); 1 tbsp oil; 1½ tbsp Lion Night Ember Reserve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat dry, oil lightly, season all over and rest 30–60 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over hot coals, turning every minute, until the centre reads 52–54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, slice against the grain and finish with a pinch more rub.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Lion taste like?\u003c\/h3\u003e\n\u003cp\u003ePeppery and savoury, with paprika colour, warm coriander and an earthy cumin-and-fenugreek backbone. It builds a dark, crunchy crust on beef.\u003c\/p\u003e\n\u003ch3\u003eIs Lion hot?\u003c\/h3\u003e\n\u003cp\u003eMild. There's a little chilli near the end of the ingredient list, but the kick you notice is black pepper. It sits at 2 on our Sting Gauge.\u003c\/p\u003e\n\u003ch3\u003eWhat is Lion best on?\u003c\/h3\u003e\n\u003cp\u003eBeef — ribeye, tomahawk, rump, picanha and short ribs. It's built for steak cooked over charcoal or hardwood.\u003c\/p\u003e\n\u003ch3\u003eDoes it contain allergens?\u003c\/h3\u003e\n\u003cp\u003eLion contains mustard and the flavour enhancer 621 (MSG). Always check the physical label.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Product\",\"name\":\"EMBER REPUBLIC: Lion Night Ember Reserve - Beef BBQ Rub (200g)\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Ember Republic\"},\"category\":\"BBQ Rub\",\"sku\":\"ER-RUB-LION-200G\",\"description\":\"A peppery, coriander-warm beef rub inspired by South African braai. Built for ribeye, tomahawk and short ribs. Made in Perth, WA. 200g pouch.\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Lion taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Peppery and savoury, with paprika colour, warm coriander and an earthy cumin-and-fenugreek backbone. It builds a dark, crunchy crust on beef.\"}},{\"@type\":\"Question\",\"name\":\"Is Lion hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. There's a little chilli near the end of the ingredient list, but the kick you notice is black pepper. It sits at 2 on our Sting Gauge.\"}},{\"@type\":\"Question\",\"name\":\"What is Lion best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Beef - ribeye, tomahawk, rump, picanha and short ribs. It's built for steak cooked over charcoal or hardwood.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lion contains mustard and the flavour enhancer 621 (MSG). Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"EMBER REPUBLIC","offers":[{"title":"Default Title","offer_id":67796839465012,"sku":"ER-RUB-LION-200G","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ember-republic-lion-200g-pouch-front.png?v=1792698725"},{"product_id":"ember-republic-elephant-karoo-flame-thyme-lamb-rub-200g","title":"EMBER REPUBLIC: Elephant Karoo Flame \u0026 Thyme – Lamb BBQ Rub (200g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — herb-forward, no chilli in the blend\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g resealable pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Perth, Western Australia, from imported and local ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains flavour enhancer 621 (MSG). Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, rack of lamb, chops and leg of lamb\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eWild herbs of the Karoo\u003c\/h2\u003e\n\u003cp\u003eElephant is the lamb rub in Ember Republic's Big Five. It's named for the Karoo — the dry, herb-covered heartland of South Africa, where lamb and fire cooking go hand in hand. The Perth-based founders built it to do one job: make lamb cooked over hardwood coals taste like it belongs there.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eCoriander and sea salt open it up, then the herbs take over — thyme and rosemary first, with a cool lift of dried mint and a bright edge of lemon peel. Garlic, cumin, fennel and a little allspice bring warmth and depth underneath. No chilli at all, so the lamb does the talking.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat a rack of lamb dry, coat lightly with oil or lamb fat, season generously and cook over hardwood coals until blushing pink. Rest, then cut into cutlets.\u003c\/li\u003e\n\u003cli\u003eRub a lamb shoulder all over and cook it low and slow until it pulls apart — the herbs turn into a savoury crust.\u003c\/li\u003e\n\u003cli\u003eSeason loin chops and cook them hot and fast for a quick weeknight braai.\u003c\/li\u003e\n\u003cli\u003eButterfly a leg of lamb, rub it inside and out, and cook over coals for a big Sunday feed.\u003c\/li\u003e\n\u003cli\u003eRogue move: toss through roast potatoes with olive oil before they go in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA green-flecked, herby blend with visible thyme, rosemary and fennel. It smells like a Sunday roast the second you open it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Coriander, sea salt, garlic, dried thyme, paprika, dried rosemary, cumin, fennel, onion, pepper, dried mint, lemon peel, flavour enhancer (621), allspice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains flavour enhancer 621 (MSG). No chilli. No gluten-free claim on the label. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/150_proud-ribs-trophy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's take: lamb and mint have been mates forever, and Elephant already has the mint in it. Crust your cutlets, then go classic with a spoon of \u003ca href=\"\/products\/tracklements-fresh-mint-jelly\"\u003eTracklements Fresh Mint Jelly\u003c\/a\u003e, or go Argentine with \u003ca href=\"\/products\/jimmy-chimichurri-classic-argentinian-herb-sauce-200g\"\u003eJimmy Chimichurri Classic\u003c\/a\u003e. Tip: render the fat cap on a rack before you finish the meat side — crispy fat and herb crust in every bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Karoo Lamb Cutlets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHerb-crusted, pink in the middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack of lamb (8 bones, about 700g); 1 tbsp olive oil; 2 tbsp Elephant Karoo Flame \u0026amp; Thyme.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat dry, oil, season all over and rest 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear the fat side over hot coals, then cook indirect until the centre reads 55–57°C.\u003c\/li\u003e\n\u003cli\u003eRest 8 minutes, cut between the bones and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Elephant taste like?\u003c\/h3\u003e\n\u003cp\u003eHerby and savoury — thyme, rosemary and coriander up front, a cool hint of mint, a bright lemon-peel finish and gentle warmth from cumin, fennel and allspice.\u003c\/p\u003e\n\u003ch3\u003eIs Elephant spicy?\u003c\/h3\u003e\n\u003cp\u003eNo. There's no chilli in the blend, just a little pepper. It sits at 0 on our Sting Gauge.\u003c\/p\u003e\n\u003ch3\u003eWhat is Elephant best on?\u003c\/h3\u003e\n\u003cp\u003eLamb — shoulder, rack, chops and leg, cooked over hardwood coals. It's also handy on roast potatoes and vegetables.\u003c\/p\u003e\n\u003ch3\u003eDoes it contain allergens?\u003c\/h3\u003e\n\u003cp\u003eNo allergens are declared on the supplier's ingredient list, but it does contain flavour enhancer 621 (MSG). Always check the physical label.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Product\",\"name\":\"EMBER REPUBLIC: Elephant Karoo Flame \u0026 Thyme - Lamb BBQ Rub (200g)\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Ember Republic\"},\"category\":\"BBQ Rub\",\"sku\":\"ER-RUB-ELEP-200G\",\"description\":\"A herb-forward lamb rub with thyme, rosemary, mint and lemon peel, inspired by South African braai. No chilli. Made in Perth, WA. 200g pouch.\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Elephant taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Herby and savoury - thyme, rosemary and coriander up front, a cool hint of mint, a bright lemon-peel finish and gentle warmth from cumin, fennel and allspice.\"}},{\"@type\":\"Question\",\"name\":\"Is Elephant spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. There's no chilli in the blend, just a little pepper. It sits at 0 on our Sting Gauge.\"}},{\"@type\":\"Question\",\"name\":\"What is Elephant best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lamb - shoulder, rack, chops and leg, cooked over hardwood coals. It's also handy on roast potatoes and vegetables.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No allergens are declared on the supplier's ingredient list, but it does contain flavour enhancer 621 (MSG). Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"EMBER REPUBLIC","offers":[{"title":"Default Title","offer_id":67796840710196,"sku":"ER-RUB-ELEP-200G","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ember-republic-elephant-200g-pouch-front.png?v=1792698767"},{"product_id":"ember-republic-buffalo-lowveld-sweet-ash-pork-rub-200g","title":"EMBER REPUBLIC: Buffalo Lowveld Sweet Ash – Pork BBQ Rub (200g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet first, a gentle chilli warmth at the end\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g resealable pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Perth, Western Australia, from imported and local ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard. Contains flavour enhancer 621 (MSG). Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork belly, pork collar and pulled pork\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSweet smoke of the Lowveld\u003c\/h2\u003e\n\u003cp\u003eBuffalo is the pork rub in Ember Republic's Big Five, named for the Lowveld — the hot, wild bushveld country of north-east South Africa. It's built for pork over live fire: a sweet rub that caramelises into a rich, sticky crust while the meat goes tender underneath.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eBrown sugar leads, so the crust darkens and goes glossy as it cooks. Paprika gives it colour, garlic and onion fill the middle, and coriander, fennel and sage add a savoury, almost sausage-like warmth that loves pork. A touch of mustard and chilli rounds it off — gentle, not hot.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat a rack of pork ribs dry, coat lightly with oil, season generously and rest 30–60 minutes. Cook low and slow until they bend and the bark is mahogany.\u003c\/li\u003e\n\u003cli\u003eScore pork belly, rub it into the meat side and roast until the sugar crust goes sticky.\u003c\/li\u003e\n\u003cli\u003eSeason a pork collar steak and cook over medium coals — watch it, the sugar colours fast.\u003c\/li\u003e\n\u003cli\u003eRub a pork shoulder overnight and cook it low until it pulls for sweet-crusted pulled pork.\u003c\/li\u003e\n\u003cli\u003eRogue move: dust it on pumpkin wedges before roasting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA fine, sandy, red-brown rub — the brown sugar gives it a slightly clumpy texture. Break it up with your fingers and go even rather than heavy.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Brown sugar, paprika, salt, garlic, dried onion, coriander, mustard, fennel, pepper, sage, flavour enhancer (621), chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard. Contains flavour enhancer 621 (MSG). No gluten-free claim on the label. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/150_proud-ribs-trophy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl says sugar plus pork plus time is the oldest trick in the book, and Buffalo nails it. Rub your ribs, then glaze them in the last half hour with \u003ca href=\"\/products\/four-monkeys-bbq-cherry-apple-rib-glaze\"\u003eFour Monkeys Jungle Juice Cherry Apple Rib Glaze\u003c\/a\u003e, or drizzle \u003ca href=\"\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e over pork belly for a sweet-heat finish. Tip: keep sugary rubs off the hottest part of the fire — caramelised good, burnt not so much.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Lowveld Sticky Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLow, slow and sticky.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs (about 1.5kg); 1 tbsp oil; 3 tbsp Buffalo Lowveld Sweet Ash.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRemove the membrane, pat dry, oil and season both sides. Rest 30–60 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 120–130°C for 4–5 hours until the rack bends and cracks on the surface.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, slice between the bones and dust with a pinch more rub.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Buffalo taste like?\u003c\/h3\u003e\n\u003cp\u003eSweet and smoky up front from brown sugar and paprika, with a savoury middle of garlic, onion, coriander, fennel and sage, and a gentle warmth at the finish.\u003c\/p\u003e\n\u003ch3\u003eIs Buffalo hot?\u003c\/h3\u003e\n\u003cp\u003eMild. There's a little chilli right at the end of the ingredient list for warmth. It sits at 2 on our Sting Gauge.\u003c\/p\u003e\n\u003ch3\u003eWhat is Buffalo best on?\u003c\/h3\u003e\n\u003cp\u003ePork — ribs, belly, collar and pulled pork cooked over live fire. The sugar caramelises into a sticky crust.\u003c\/p\u003e\n\u003ch3\u003eDoes it contain allergens?\u003c\/h3\u003e\n\u003cp\u003eBuffalo contains mustard and the flavour enhancer 621 (MSG). Always check the physical label.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Product\",\"name\":\"EMBER REPUBLIC: Buffalo Lowveld Sweet Ash - Pork BBQ Rub (200g)\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Ember Republic\"},\"category\":\"BBQ Rub\",\"sku\":\"ER-RUB-BUFF-200G\",\"description\":\"A sweet, smoky pork rub with brown sugar, paprika and sage that caramelises over live fire. Made in Perth, WA. 200g pouch.\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Buffalo taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sweet and smoky up front from brown sugar and paprika, with a savoury middle of garlic, onion, coriander, fennel and sage, and a gentle warmth at the finish.\"}},{\"@type\":\"Question\",\"name\":\"Is Buffalo hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. There's a little chilli right at the end of the ingredient list for warmth. It sits at 2 on our Sting Gauge.\"}},{\"@type\":\"Question\",\"name\":\"What is Buffalo best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork - ribs, belly, collar and pulled pork cooked over live fire. The sugar caramelises into a sticky crust.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Buffalo contains mustard and the flavour enhancer 621 (MSG). Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"EMBER REPUBLIC","offers":[{"title":"Default Title","offer_id":67796841562164,"sku":"ER-RUB-BUFF-200G","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ember-republic-buffalo-200g-pouch-front.png?v=1792698802"},{"product_id":"ember-republic-leopard-veldfire-citrus-chicken-rub-200g","title":"EMBER REPUBLIC: Leopard Veldfire Citrus – Chicken BBQ Rub (200g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — bright citrus with a light chilli and ginger warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g resealable pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Perth, Western Australia, from imported and local ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains flavour enhancer 621 (MSG). Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, drumsticks, whole and spatchcock chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eBright citrus flame\u003c\/h2\u003e\n\u003cp\u003eLeopard is the chicken rub in Ember Republic's Big Five. Fast like the leopard, precise like the hunter — it's built for chicken over fire, inspired by the citrus-and-spice chicken of the South African braai. Bright, savoury and clean, with nothing in it that doesn't need to be there.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePaprika gives it colour and a light smoky sweetness, then lemon peel lifts everything. Garlic and onion fill the middle, sage and thyme bring a classic roast-chook savouriness, and cumin, coriander, ginger and a little chilli add warmth at the finish.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat wings dry, toss in a little oil and a good shake of Leopard. Rest 15–20 minutes, then cook over medium coals until the skin crisps.\u003c\/li\u003e\n\u003cli\u003eSpatchcock a whole chicken, season both sides and cook indirect, finishing skin-side down for colour.\u003c\/li\u003e\n\u003cli\u003eSeason drumsticks and cook them low first, then hotter to blister the skin.\u003c\/li\u003e\n\u003cli\u003eRub chicken thighs for quick skewers with a squeeze of fresh lemon at the end.\u003c\/li\u003e\n\u003cli\u003eRogue move: sprinkle over corn on the cob with a knob of butter.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA bright orange-red blend with visible herbs and lemon peel. It smells fresh and zesty the moment the pouch opens.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Paprika, salt, garlic, dried onion, lemon peel, sage, thyme, cumin, coriander, chilli, ginger, pepper, flavour enhancer (621).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains flavour enhancer 621 (MSG). No gluten-free claim on the label. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/150_proud-ribs-trophy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's verdict: citrus and chicken is never a bad call. Crisp your wings with Leopard, then toss them in \u003ca href=\"\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e, or set out a bowl of \u003ca href=\"\/products\/old-bones-chilli-co-peri-peri-sauce-200ml\"\u003eOld Bones Peri Peri Sauce\u003c\/a\u003e for the dippers. Tip: dry-brine the chicken with the rub in the fridge for a few hours, uncovered — the skin goes crackly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Veldfire Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy, zesty, gone in minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, jointed; 1 tbsp oil; 2 tbsp Leopard Veldfire Citrus; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat dry, toss with oil and rub, and rest 15–20 minutes.\u003c\/li\u003e\n\u003cli\u003eCook over medium coals, turning often, for 25–30 minutes until the skin is crisp and the meat reads 75°C.\u003c\/li\u003e\n\u003cli\u003eSqueeze over the lemon and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Leopard taste like?\u003c\/h3\u003e\n\u003cp\u003eBright and savoury — lemon peel and paprika up front, sage and thyme in the middle, and a gentle warmth from cumin, ginger and a little chilli.\u003c\/p\u003e\n\u003ch3\u003eIs Leopard hot?\u003c\/h3\u003e\n\u003cp\u003eMild. There's chilli and ginger for warmth, but it's a citrus rub first. It sits at 2 on our Sting Gauge.\u003c\/p\u003e\n\u003ch3\u003eWhat is Leopard best on?\u003c\/h3\u003e\n\u003cp\u003eChicken — wings, drumsticks, thighs, whole and spatchcock birds. It's also good on corn and vegetables.\u003c\/p\u003e\n\u003ch3\u003eDoes it contain allergens?\u003c\/h3\u003e\n\u003cp\u003eNo allergens are declared on the supplier's ingredient list, but it does contain flavour enhancer 621 (MSG). Always check the physical label.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Product\",\"name\":\"EMBER REPUBLIC: Leopard Veldfire Citrus - Chicken BBQ Rub (200g)\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Ember Republic\"},\"category\":\"BBQ Rub\",\"sku\":\"ER-RUB-LEOP-200G\",\"description\":\"A bright lemon-peel, paprika and sage chicken rub inspired by South African braai. Made in Perth, WA. 200g pouch.\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Leopard taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Bright and savoury - lemon peel and paprika up front, sage and thyme in the middle, and a gentle warmth from cumin, ginger and a little chilli.\"}},{\"@type\":\"Question\",\"name\":\"Is Leopard hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. There's chilli and ginger for warmth, but it's a citrus rub first. It sits at 2 on our Sting Gauge.\"}},{\"@type\":\"Question\",\"name\":\"What is Leopard best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chicken - wings, drumsticks, thighs, whole and spatchcock birds. It's also good on corn and vegetables.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No allergens are declared on the supplier's ingredient list, but it does contain flavour enhancer 621 (MSG). Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"EMBER REPUBLIC","offers":[{"title":"Default Title","offer_id":67796842315828,"sku":"ER-RUB-LEOP-200G","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ember-republic-leopard-200g-pouch-front.png?v=1792698837"},{"product_id":"ember-republic-rhino-veld-tide-fire-seafood-rub-200g","title":"EMBER REPUBLIC: Rhino Veld \u0026 Tide Fire – Seafood BBQ Rub (200g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a peppery touch with a little chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g resealable pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Perth, Western Australia, from imported and local ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains flavour enhancer 621 (MSG). Always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Prawns, salmon, scallops and white fish\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eWhere fire meets the ocean\u003c\/h2\u003e\n\u003cp\u003eRhino is the seafood rub in Ember Republic's Big Five. Where the veld ends, the tide begins — it's built for coastal fire cooking at its most direct: seafood over charcoal, a squeeze of lemon, nothing more needed. Made in Perth, it's a natural fit for a WA summer.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSalt, coriander and pepper lead, so it seasons properly from the first pinch. Garlic and lemon peel bring that bright, zesty seafood lift, paprika adds colour, parsley a fresh green note, and a touch of seaweed gives it a subtle ocean savouriness. Fennel and a little chilli round out the finish.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePat king prawns dry, toss in a little oil and Rhino, then cook fast over high heat until they just turn pink.\u003c\/li\u003e\n\u003cli\u003eSeason a salmon fillet on the flesh side and cook skin-side down until crisp, flipping only to finish.\u003c\/li\u003e\n\u003cli\u003eDust scallops lightly and sear for a minute a side — no longer.\u003c\/li\u003e\n\u003cli\u003eRub a whole snapper or white fish fillets and cook in a fish basket over the coals.\u003c\/li\u003e\n\u003cli\u003eRogue move: mix a teaspoon through mayo for a quick seafood dipping sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the pouch\u003c\/h2\u003e\n\u003cp\u003eA fine, salt-forward blend with visible green parsley and dark flecks of seaweed. A little goes a long way on delicate seafood.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, coriander, pepper, garlic, lemon peel, paprika, parsley, seaweed, fennel, chilli, flavour enhancer (621).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains flavour enhancer 621 (MSG). No gluten-free claim on the label. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/150_proud-ribs-trophy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl reckons seafood wants seasoning, not a costume, and Rhino gets that. Throw your prawns over the coals, then dunk them in \u003ca href=\"\/products\/the-feedlot-lot-sauce-smoky-bbq-mayo-250g\"\u003eThe Feedlot Lot Sauce\u003c\/a\u003e, or spoon \u003ca href=\"\/products\/jimmy-chimichurri-classic-argentinian-herb-sauce-200g\"\u003eJimmy Chimichurri Classic\u003c\/a\u003e over grilled salmon. Tip: it's salt-forward, so season lightly on fish and taste before you add more.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Veld \u0026amp; Tide Prawns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen minutes, start to finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, shell on; 1 tbsp olive oil; 1½ tbsp Rhino Veld \u0026amp; Tide Fire; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the prawns dry, toss with oil and rub.\u003c\/li\u003e\n\u003cli\u003eCook over very hot coals for 2–3 minutes a side, just until pink and opaque.\u003c\/li\u003e\n\u003cli\u003eSqueeze over lemon and eat with your hands.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Rhino taste like?\u003c\/h3\u003e\n\u003cp\u003eSalty, zesty and savoury — coriander, pepper, garlic and lemon peel up front, fresh parsley and a subtle ocean note from seaweed, with a peppery finish.\u003c\/p\u003e\n\u003ch3\u003eIs Rhino hot?\u003c\/h3\u003e\n\u003cp\u003eMild. There's a little chilli and some pepper for a touch of warmth. It sits at 2 on our Sting Gauge.\u003c\/p\u003e\n\u003ch3\u003eWhat is Rhino best on?\u003c\/h3\u003e\n\u003cp\u003eSeafood — prawns, salmon, scallops and white fish, cooked quickly over high heat.\u003c\/p\u003e\n\u003ch3\u003eDoes it contain allergens?\u003c\/h3\u003e\n\u003cp\u003eNo allergens are declared on the supplier's ingredient list, but it does contain seaweed and flavour enhancer 621 (MSG). Always check the physical label.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Product\",\"name\":\"EMBER REPUBLIC: Rhino Veld \u0026 Tide Fire - Seafood BBQ Rub (200g)\",\"brand\":{\"@type\":\"Brand\",\"name\":\"Ember Republic\"},\"category\":\"BBQ Rub\",\"sku\":\"ER-RUB-RHINO-200G\",\"description\":\"A coastal seafood rub with lemon peel, coriander, parsley and seaweed, inspired by South African braai. Made in Perth, WA. 200g pouch.\"}\n\u003c\/script\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Rhino taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Salty, zesty and savoury - coriander, pepper, garlic and lemon peel up front, fresh parsley and a subtle ocean note from seaweed, with a peppery finish.\"}},{\"@type\":\"Question\",\"name\":\"Is Rhino hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild. There's a little chilli and some pepper for a touch of warmth. It sits at 2 on our Sting Gauge.\"}},{\"@type\":\"Question\",\"name\":\"What is Rhino best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Seafood - prawns, salmon, scallops and white fish, cooked quickly over high heat.\"}},{\"@type\":\"Question\",\"name\":\"Does it contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No allergens are declared on the supplier's ingredient list, but it does contain seaweed and flavour enhancer 621 (MSG). Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"EMBER REPUBLIC","offers":[{"title":"Default Title","offer_id":67796843036724,"sku":"ER-RUB-RHINO-200G","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ember-republic-rhino-200g-pouch-front.png?v=1792698871"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/ember-republic-brand-logo.png?v=1792698889","url":"https:\/\/www.therubhub.com.au\/collections\/ember-republic.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}