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Orange Delight – Dry Rub

Think of Orange Delight Rub for Low & Slow BBQ preparations such as Pulled Pork 2.0, poultry, lamb and veal, white fish, salmon, lobster, and prawns. The low salt percentage brings out the fresh and bright flavors.


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The Orange Delight dry rub from Saus.Guru is made for cooks and pitmasters who dare to think outside the box. The composition of this mix is inspired by flavors from North Africa, the Middle East, Asia, and the Caribbean. The flavors and aromas that arise from the use of this rub are stunning. It stimulates the senses and stimulates the brain to travel to culinary exotic destinations.

The fresh, exotic composition of Saus.Guru’s Orange Delight Dry Rub is the ideal combination with the matching Passion & Liquorice sauce from Saus.Guru; a sauce known as “The Hoisin Sauce of the North”. With this duo, you are guaranteed a real WOW effect during ambitious BBQ sessions.

Think of the Orange Delight Rub in Low & Slow BBQ preparations of especially Pulled Pork 2.0, or for example poultry, lamb and veal, white fish and salmon, and shellfish such as lobster and prawns. Due to the low dose of salt, the fresh and bright flavors in this rub come to the fore.

BBQ more often with interesting vegetables and give even more flavor experience and diversity to your dishes. Think of a wide range of roasted vegetables, such as celeriac, eggplant, zucchini, peppers, and onions, sweet potatoes, pumpkins, (pointed) cabbage, and much more.

Dissolved in water (50 grams/L of warm water) and with the addition of 14 grams of sea salt, you can quickly make the perfect brine. Perfect for marinating meat, fish, poultry, and vegetables before cooking techniques such as smoking, Low and Slow roasting, or sous vide preparation.
The Pitmaster Collection – The ultimate Rub & Sauce combination
The Story

pit-ma-ster [‘pĭt-mæ-ster]. Noun (plural pitmasters)
Someone who operates a barbecue pit. Sometimes an expression of respect for someone skilled in barbecuing.

This collection has been developed together with pitmasters, specifically for pitmasters and BBQ enthusiasts with an above-average interest in flavors and BBQ preparations.
To our knowledge, the Pitmaster Collection is the first series of competition-level flavor enhancers in which Dry Rubs and BBQ Sauces are developed and flavor-matched to each other.
Just like wine and food are matched in better restaurants.
With Saus.Guru’s Pitmaster Collection, you have a unique series of products in your hands.

The sauces in the Pitmaster Collection are based on the competition sauces typically used in American Style BBQ competitions, but with a twist.
The chefs of Saus.Guru have tailored the flavors of this collection to the European, more refined palate.
The sauces in the Pitmaster Collection are not as overwhelmingly acidic as many of the other sauces in this segment.
They are also not as extremely sweet.

All of this is done to bring more balance to the perception of their overall flavor and to give all of the flavor characters in the sauce the space they need to be well-experienced.
Additionally, they are slightly thicker than what is usually found on the market.
This is very useful for the end-user when glazing, coating, and the well-known “candy-ing” of products in Low & Slow Cooking.

The Pitmaster Collection Dry Rub Series is composed of the best ingredients.
Top-class spices that have been processed with extreme precision into particles of the correct size (schnitt).
This ensures an optimal distribution of the particles and therefore the perfect ‘bark’.
These rubs also have a better salt balance to not overpower the flavors of the herbs and spices.

Serving suggestions

When using the Orange Delight Rub, think of low and slow BBQ preparations, particularly Pulled Pork 2.0, as well as poultry, lamb and beef, whitefish and salmon, and shellfish such as lobster and shrimp. The low salt content allows the fresh and bright flavors of this rub to shine. BBQ more often with interesting vegetables and add even more flavor and diversity to your dishes. Think of a wide range of roasted vegetables such as celery root, eggplant, zucchini, peppers and onions, sweet potatoes, pumpkins, (pointed) cabbage and many more. Dissolve in water (50 grams/L warm water) and add 14 grams of sea salt for a perfect brine in no time. Perfect for marinating meat, fish, poultry, and vegetables prior to cooking techniques such as smoking, low and slow roasting, or sous vide preparation. How do I use the Pitmaster Collection? Pitmaster Collection sauces and rubs are designed to be used as a 2-unit. The sauce is first used as a marinade and as an adhesive base for the Dry Rub. Add the rub over this base and start your preparation. As you cook, keep the rub moist with the sauce. Add a new layer of sauce each time by pouring or using a brush. Just before serving, apply a final layer for a beautiful shiny finish.

Instructions for use

For a perfect ‘bark’; massage or sprinkle your finest pieces of meat, fish, and poultry as well as your favorite vegetables with this Dry Rub. Use Saus.Guru’s Smooth Piccalilly as a binding base so that the rub sticks well.


Sugar, orange with peel, ginger, rosemary, black pepper, oregano, coriander, natural orange flavor, thyme, vegetable oil (rapeseed oil), chili pepper, aniseed.

Nutrition Information

Per 100 grams: Energy: 388 kcal / 1637 kJ Fat: 6.1g of which saturates: 0.9g Carbohydrates: 77.6g of which sugars: 58.7g Protein: 4.1g Salt: 0.1g


This product contains the following allergens:


Free from


Although we strive to minimize the risk of cross-contamination and diligently follow strict manufacturing practices, there is a possibility that our products may come into contact with allergens during the production process. For more detailed information regarding allergens and our production practices, please visit this page.


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