{"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","url":"https:\/\/www.therubhub.com.au\/products\/ember-republic-rhino-veld-tide-fire-seafood-rub-200g","provider":"THE RUB HUB","version":"1.0","type":"link"}