BBQ Rubs from Klingenberg instead of Texas
Altes Gewürzamt grill spices are seven blends by Ingo Holland for beef, pork, and poultry – as dry rubs for rubbing in or seasoning after grilling. Hand-blended in Klingenberg am Main, without flavor enhancers or artificial aromas.
An Altes Gewürzamt grill spice brings Michelin-star expertise to the grill: the Klingenberg-based manufactory has composed seven blends for grilling, each tailored to its specific type of meat. The principle is called a BBQ rub – the dry spice blend is massaged into the meat before grilling and forms an aromatic crust during cooking.
Three BBQ blends, three types of meat
At the heart are the three BBQ classics: BBQ Beef for beef, bold and smoky; BBQ Chicken with a piquant note for poultry; and BBQ Pork for pork, spare ribs, and pulled pork. Three blends, three characters, one principle – rub, let rest, grill.
Joining them is Schweineglück (Pork Bliss) – the name alone is a promise – for roast pork and all kinds of grilled meat. Those who prefer a deep, spicy flavor should choose the steak pepper made from four types of pepper, which is also featured in our selection of peppers from Ingo Holland.
Africa and Arabia at the grill
Two blends look beyond the horizon: the African grill spice adds warm, earthy seasoning to lamb and vegetables, while Baharat is the piquant grill blend of Arabic cuisine – traditionally for lamb and beef, but also wonderful on grilled eggplant.
Both demonstrate what distinguishes the blends from Altes Gewürzamt: they don't taste like generic seasoning, but like their origins. Toasted spices, whole seeds, no fillers – that is the difference you can taste on your plate.
How to apply the rub to the meat
Rub in dry, let rest for at least 30 minutes, grill over indirect heat – this creates the crust that keeps the juices and aroma inside the meat. The longer the rub sits, the deeper the flavor penetrates; overnight in the refrigerator is the gold standard.
BBQ Pork belongs on slowly grilled spare ribs, with nothing but fresh bread on the side. All seven blends come from the Altes Gewürzamt spice manufactory, founded by Michelin-starred chef Ingo Holland, who traded his restaurant for the spice mill in 2007. Let summer begin!
