Burnt Boar

Burnt Boar: The Boar That Breathed Fire

In the forgotten age, when magic flowed as freely as mead, there were tales of great flying boars — creatures cloaked in flame, whose screech could sear the sky and whose rage left fields smouldering. When one such beast fell in a clash of fire and fang, its body erupted into sweet smoke and sizzling embers. Wizards, ever opportunistic, captured this fiery flavour in spell form — and thus, Burnt Boar was etched into the sacred scrolls of BBQ history.

This rub is sweet, bold, and dangerously delicious — a carefully crafted blend designed for the slow ritual of smoking and roasting. Burnt ends, pulled pork, and slow-cooked chops bask in its caramelised glory. Its sugary foundation carries just a flicker of bitterness, forging balance like flame against steel, and unlocking a taste that makes your pork sing like a beast reborn.

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