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The blend is called "Ras El Hanout" - which means "top of the shelf." The best spices that a shop sells. Typically contains a LOT of ingredients (up to 20-ish), including flower petals (roses, etc.) It's usually doesn't have the same heat level as a Berbere. Everyone has their own blend for it, so you might have to look around to find one that hits the mark for you. These folks might be a good start for you. https://www.amazon.com/Ras-El-Hanout-2-0-Oz/dp/B000FVCVS8/

White you say, unbelieveable, looking in the frig I have 4 bottles of Bachans all different colors....geeez I guess we can squeeze another one in there!

Tyrus, thanks for the heads up on the Moroccan spice. I really like the Berbere spice. The Bachans is a white bottle labeled "sweet honey". I was worried when I bought it that it might be too sweet.

Smoked a lamb breast today. This is my 2nd attempt with this cut, the first time was pretty much a disaster. Lightly salted them for an overnight dry brine, coated them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. They turned out nicely, the sweet sauce and berbere spice rub worked well together. I'm looking forward to cooking these again. Enjoy Steve

I had the original Meater and Meater Block. I really liked both. I ended up selling them and going all-in on Fireboard. As a wired unit the Fireboard is awesome. I ordered two of the Pulses and received them over the weekend. One died on me and the other worked very well. I am so fed up with the whole wires, controllers, connections, etc. I just said F it and sold the Fireboard and fan. I also initiated a return and sent the Pulse probes back. Time to start over.