Wajos One For All Rub. Onion, garlic, rosemary and thyme in one tin – the rub that seasons chicken, pork, beef and oven-roasted vegetables alike.
Wajos One For All Rub 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.
One For All Rub by Wajos 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.
Savory with onion and garlic, herbal, mild instead of spicy
Upon 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.
Salt 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 Magic Dust Rub 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.
Rub, let rest, grill – and what happens with oven vegetables
Pat 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.
Pork 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.
The 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.
The 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.
Our tip: 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 Barbecue Sauce with Hickory Smoke Salt for dipping.
Blended in Dohr, from the business of a winemaking family
Spice 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.
His 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.
For 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.
The rub for grill beginners, weekend cooks, and the camping box
One 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 Jerk Chicken Rub. All spices and sauces can be found on our Wajos page.
As 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.
Onion, garlic, rosemary and thyme in one tin – the rub from the Moselle that takes any barbecue meat as it comes.
