Orange

Orange turns up across the range as zest, juice and peel — paired with chilli, brown sugar or vinegar to cut through rich, fatty barbecue with a bright citrus snap. It's less a single flavour than a technique: bring acid and sweetness together against heat and smoke, and it's best on chicken skin and pork ribs where the sugars caramelise into a sticky lacquer, or stirred through a hot sauce for wings and tacos where the citrus lifts the chilli instead of just adding more burn.

Start with Heavenly Hell's Championship Candy BBQ Glaze for a competition-grade sticky orange-cherry finish on ribs, Danny Balboas' Electric Dynamite for an orange, capsicum and habanero hot sauce with real heat behind the citrus, or Four Saucemen's Jalapeno & Sweet Orange Rub for a dry shake that works straight onto chicken and seafood.

The spread here is genuinely wide — sweet finishing glazes, savoury dry rubs and proper hot sauces all built around the same citrus backbone, so it's not just one style wearing an orange label.

Four Saucemen's rub is gluten free, and Danny Balboas' sauce is vegan — proof this isn't a narrow niche. Bright citrus, real heat, built to cut through the smoke.

Explore more: our lemon and citrus & lime collections.