Low heat. Long cooks. Deep flavour.

EMBER sits in the slow-burning end of the Pass the Flame collection.

This rub is built for cooks that take their time. Sweet and savoury at its core, with smoked salt, warm cumin, and a gentle chilli warmth, EMBER is designed to develop depth as the cook goes on. The sugar content helps drive colour and caramelisation, while the savoury base keeps everything balanced.

It’s particularly at home on pork — ribs, shoulder, belly — but crosses beautifully into lamb and other low-and-slow cuts where smoke and patience do the heavy lifting.

EMBER doesn’t rush.

It rewards time.

What it’s built for

• Low and slow cooks
• Pork ribs and shoulder
• Lamb
• Long smoke sessions

FLAVOUR PROFILE

• Sweet & savoury
• Smoky
• Mild chilli warmth
• Rounded and balanced

SUITABLE FOR

Pork ribs, pork shoulder, pork belly, lamb, and other long low-and-slow cooks. Designed for sessions where time, smoke, and steady heat allow flavour and caramelisation to develop.

HOW TO USE

Apply generously and allow time for the rub to melt into the meat before cooking.

Best suited to low temperatures, long cooks, and steady smoke where flavour can build naturally.

INGREDIENTS

Demerara Sugar, Salt, Paprika, Smoked Salt, Garlic, Cumin, Black Pepper, Chilli.