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Fruity dry rub with spicy depth and light sweetness. Perfect for chicken, pork, game, and dishes from the kamado barbecue.
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| Weight | 0.19 kg |
| Width | 11 cm |
| Height | 6 cm |
| Length | 3.2 cm |
The Saus.Guru Dry Rub Old Orchard Spice Blend is a refined spice mix with a unique combination of fruity notes, spicy depth, and a light sweetness. This dry rub was developed for BBQ enthusiasts seeking balance, layering, and a beautifully developed bark during cooking.
The blend is inspired by rustic flavors and contains, among other ingredients, smoked paprika, coriander, pepper, mustard flour, garlic, onion, rosemary, and lemon zest. The addition of Demerara sugar provides extra depth and helps build a beautiful crust during low and slow cooking. As a result, this rub is particularly suitable for chicken, pork, lamb, beef, game, and even fish or shellfish.
What makes this rub particularly interesting is its versatility. It pairs perfectly with typical American low and slow BBQ, rotisserie, plancha, Dutch oven, and sous vide applications. Roasted vegetables such as celeriac, eggplant, zucchini, bell peppers, onions, and sweet potatoes also combine excellently with this spice mix.
For best results, use this dry rub together with the matching Saus.Guru Late Apple Harvest sauce. According to Saus.Guru, both products are flavor-matched to create a beautifully layered flavor during cooking. If you wish to use the rub as a brine base, you can also dissolve it in warm water with sea salt to marinate meat, fish, poultry, and vegetables.
The specific grinding of the ingredients ensures an even distribution throughout the product. This helps to form a beautiful bark without the spice profile becoming too heavy. As a result, this dry rub is a strong choice for anyone serious about outdoor cooking on a kamado barbecue, ceramic BBQ, or other barbecue.
How do you use this dry rub?
As a dry rub
Rub or sprinkle the spice mix generously over meat, fish, poultry, or vegetables before cooking.
As a layer of flavor for low and slow
Ideal for a beautiful bark on larger cuts of meat from the kamado barbecue.
As a brine base
Dissolve 50 grams per liter of warm water and add 7 grams of sea salt for a quick and flavorful brine.
Ingredients:
Salt, spices, including smoked paprika, coriander, paprika, pepper and mustard flour, Demerara sugar, garlic, onion, rosemary, lemon peel and spice extracts.
Groethofstraat 54 B
5916 PB Venlo
Netherlands
06 35640921
Openinghours
| Monday | 10:00 – 17:30 |
| Tuesday | By appointment |
| Wednesday | By appointment |
| Thursday | 10:00 – 17:30 |
| Friday | 10:00 – 17:30 |
| Saturday | 10:00 – 17:00 |
| Sunday | 12:00 – 17:00 |
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