{"product_id":"one-for-all-rub","title":"One For All Rub","description":"\u003ch2\u003eWajos One For All Rub. Onion, garlic, rosemary and thyme in one tin – the rub that seasons chicken, pork, beef and oven-roasted vegetables alike.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos One For All Rub\u003c\/strong\u003e is a spice blend consisting of salt, 15 percent each of onions and garlic, mustard seeds, sugar, rosemary, pepper, thyme, coriander, parsley and cumin, 55 g from Dohr on the Moselle. Not a chili rub, not a sweet barbecue sugar, not an herb salt for seasoning at the table, but a dry marinade for rubbing in. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOne For All Rub by Wajos\u003c\/strong\u003e solves the problem of a full spice drawer: ten half-empty tins, and yet on barbecue night, you reach for the salt and pepper again because blending takes too long. This rub is the one tin that can do it all – chicken legs, pork neck, beef steak, lamb chops, potato wedges from the oven. We receive many orders for it, and most customers return with the same reasoning: it goes with everything that hits the grill or the pan, and you can keep the spice drawer closed.\u003c\/p\u003e\n\n\u003ch3\u003eSavory with onion and garlic, herbal, mild instead of spicy\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, the rub smells of roasted onion and garlic, with rosemary and thyme like fresh from the garden underneath. On the meat, it turns into a crust: onion and garlic, making up 30 percent of the blend, roast, the sugar caramelizes, and the mustard seeds provide a subtle, nutty spiciness. Cumin and coriander are in the background; they round out the mixture while keeping the flavor profile reminiscent of the garden rather than the Orient. The rub remains mild – it contains pepper, but stays free of chili.\u003c\/p\u003e\n\n\u003cp\u003eSalt is the primary ingredient, around 17 grams per 100 grams of the blend, along with 29 grams of sugar. This is standard for a rub, as it is the only seasoning on the meat; nevertheless, you should remain cautious when adding extra salt. For those expecting smoke and heat, One For All is not suitable – in that case, the \u003ca href=\"\/en\/products\/magic-dust-rub\"\u003eMagic Dust Rub\u003c\/a\u003e with paprika and chipotle is the right choice. And for those who avoid mustard: be aware that mustard seeds are one of the main ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eRub, let rest, grill – and what happens with oven vegetables\u003c\/h3\u003e\n\n\u003cp\u003ePat the meat dry and rub it with a little oil. Then sprinkle the rub generously and massage it in – one tablespoon per 500 grams is a good amount. Let it rest for at least half an hour, preferably overnight in the refrigerator; this allows the flavor to penetrate, and the crust will become uniform during grilling. The result is most distinct with chicken legs and wings: crispy on the outside, infused with garlic and herbs on the inside.\u003c\/p\u003e\n\n\u003cp\u003ePork neck as a steak or as a joint for pulled pork, beef sirloin, lamb chops with the rosemary already included – everything works with the same tin. Just as well in a pan as on the grill, just keep the heat moderate: sugar and onion will burn if the pan is smoking.\u003c\/p\u003e\n\n\u003cp\u003eThe rub can do more than just meat. Potato wedges with oil and rub at 200 degrees in the oven are the side dish we get asked for first – and it works even when the grill stays off and only the oven is running. Cauliflower florets, pumpkin wedges, roasted carrots – rub everything before baking. And stirred into quark or cream cheese, with some time to infuse, it becomes a dip for grilled bread.\u003c\/p\u003e\n\n\u003cp\u003eThe rub is not suitable as seasoning for finished sauces or soups: it is designed for the surface, and in liquid, the salt tips the balance. It is also too strong for delicate fish – the garlic will overwhelm everything.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Marinate chicken legs with oil and rub overnight, then bake for 40 minutes at 200 degrees in the oven – and finish with a spoonful of \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoke Salt\u003c\/a\u003e for dipping.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Dohr, from the business of a winemaking family\u003c\/h3\u003e\n\n\u003cp\u003eSpice blends like this rub are created in-house at Wajos in Dohr near Cochem on the Moselle. Most of the approximately 900 items are blended, bottled, and tested in their own laboratory there before heading to stores and to us. That was hardly foreseeable at the start: it began with a winery in Ediger-Eller, managed by the Oster family for 15 generations. Walter Josef Oster – his initials are in the name Wajos – founded a liqueur manufactory alongside it in the 1980s.\u003c\/p\u003e\n\n\u003cp\u003eHis son Peter Oster and business partner Ulf Schwichtenberg turned it into a brand starting in the 2000s that goes far beyond liqueurs: cremas, oils, dips, sauces, and indeed rubs. In 2008, the first own store opened in Trier; today, there are Wajos stores throughout Germany and over 80 employees in Dohr. The company remains a family business and describes its attitude as \"working in a controlled smaller way\" – preferring to keep every blend in their own hands rather than buying it in from elsewhere.\u003c\/p\u003e\n\n\u003cp\u003eFor a rub, this means: the mixture of onion, garlic, and herbs is assembled and tested in-house, and the recipe remains consistent – if you buy the tin again, you get the same taste as the first time.\u003c\/p\u003e\n\n\u003ch3\u003eThe rub for grill beginners, weekend cooks, and the camping box\u003c\/h3\u003e\n\n\u003cp\u003eOne For All is the tin you start with when it comes to Wajos rubs: universal, mild, reliable. If you want more character afterwards, you will find the Caribbean, spicy direction in the \u003ca href=\"\/en\/products\/jerk-chicken-rub\"\u003eJerk Chicken Rub\u003c\/a\u003e. All spices and sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the perfect offering for the first barbecue party of the season, along with a barbecue sauce. And it is the tin that sits in the camping box, in the holiday home, or in the shared apartment kitchen – one spice instead of ten. 55 grams are enough for four to five barbecue evenings; store in a dry place away from light, and the spice will keep. It is not suitable for those who need to cook with low salt: salt is the first ingredient here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOnion, garlic, rosemary and thyme in one tin – the rub from the Moselle that takes any barbecue meat as it comes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"55 g","offer_id":57548229017932,"sku":"047WAJ0005","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/one-for-all-rub-freisteller-v3.png?v=1791185680","url":"https:\/\/leniundhans.at\/en\/products\/one-for-all-rub","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}