Burnt Boar - Seasoning Pack For Pork, The Perfect Burnt Ends Await

Burnt Boar Seasoning Rub: The Boar That Breathed Fire

Burnt Boar is a fiery seasoning rub inspired by the legends of magical, flame-cloaked boars. This spice blend combines sweet, smoky, and savory elements to create a bold flavor perfect for slow-smoked or roasted pork. With a foundation of caramelizing sugar, balanced by subtle bitterness, Burnt Boar is a BBQ seasoning rub that transforms brisket, shoulder, burnt ends, and pulled pork into flavor-packed masterpieces worthy of feasts.

Alt text: Close-up of Burnt Boar seasoning rub showing caramelized sugar and spices.

Apply Burnt Boar liberally to your meat and cook low and slow, ideally at 225°F (107°C) for deep infusion. For burnt ends, cube the meat, reapply the rub with your favorite BBQ sauce, and smoke further until edges caramelize. This BBQ spice rub creates sticky, rich, and intensely flavorful bites that sing with sweet, smoky magic.

Alt text: Pulled pork coated with Burnt Boar seasoning rub, golden and caramelized.

Whether for casual grilling or elaborate feasts, Burnt Boar is a spice blend that turns ordinary pork into legendary dishes, capturing the fire and flavor of myth.

Alt text: Smoked pork burnt ends glazed with Burnt Boar seasoning rub, plated for serving.

Cooking Precautions & The Burnt Ends Ritual:

• Wield with Wisdom: The sweetness is powerful but volatile — over direct flame, it can char and scorch. Keep the fire at bay, letting indirect heat work its patient magic.

• Low and Slow: Apply Burnt Boar liberally to your pork brisket or shoulder. Smoke at a steady 225°F (107°C) until the internal temperature reaches about 190°F (88°C).

• The Sacred Cube: Remove the meat and cut into 1- to 2-inch cubes, then return these chunks to the smoker. Coat again with Burnt Boar and your favourite BBQ sauce for the final caramelised burst.

• Final Kiss of Flame: Smoke the cubes for an additional 1 to 2 hours until the edges are deeply caramelised and the sauce has thickened into a sticky, flavour-packed glaze.

• Rest Before Revelry: Allow the burnt ends to rest briefly before serving, ensuring each bite sings with smoky, sweet, and savory magic.

Burnt Boar — for those who believed pigs did fly