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HEAT LEVEL: HOT
Break out the BBQ! This is Smokin' Hot Date in rub format. We take our fermented pepper mash and dehydrate it to make this spicy, smoky rub fit for your prime quality meats. Throw some on your pork butt, give a little extra seasoning to your bland chicken, or throw this on some brisket for a prime smoky crust that will make your neighbor jealous. It's not just good for meats though! add a little spicy smokiness to that Mac or Potato salad. Toss it in some fresh fries for an unbelievable flavor. Possibilities are endless. Low sodium and low sugar content!
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Hot sauce of the month club
If Smokin’ Hot Rub is your speed, tell us that once and stop hunting. Set your heat level, the flavors you want, and the food you actually cook. Then a real person picks 1, 2 or 3 small-batch bottles for you every month.
Reviews
Tried it? Tell other heat seekers how it tastes and how hot it really runs.
About the maker
Fermented hot sauces from San Diego, made with kombucha instead of vinegar.
Down to Ferment’s sauces are vegan, gluten-free and full of playful names: Cherry Poppins, Beet Your Meat, Smokin’ Hot Date, That’s What Shishito Said and the superhot Ghosted. Most are mild or medium, and the kombucha gives them a bright, tangy depth. They make seasonings and rubs too, like Ooo-Mami Bomb and Ghosted Curry.
What hot actually means
30,000–350,000 SHU on the SCOVILLED scale. Habanero territory: heat that lingers, with room left for flavor.
Newer to heat? Start with medium instead.
Pork
Chicken
Brisket
Mac and Cheese
Potato Salad
Fries