BBQ Pork

BBQ Pork by Altes Gewürzamt, rub for pork and ribs

BBQ Pork by Altes Gewürzamt is a savory rub with smoked paprika, garlic, and fennel that develops a dark crust during long grilling sessions. Sixteen ingredients are behind it, from salt in first place down to marjoram at the very end.

BBQ Pork is the savory barbecue blend from Altes Gewürzamt in Klingenberg am Main, built on salt, smoked and hot paprika, and black pepper, accompanied by plenty of garlic, onions, coriander, fennel, and caraway. The rub is enough for several rounds of ribs and chops over the fire.

Smoky, savory, with a delicate heat

BBQ Pork has a robust, smoky aroma, as the smoked paprika immediately provides it with a warm, inviting depth.

Two varieties of paprika give the crust color and a delicate heat; garlic and onions provide savory depth, while lemon zest and rosemary add a fresh note. Smoky, savory, robust – this rub is tailored for pork in all its forms and rewards every hour over the fire with more depth.

The smoked paprika in third place is the centerpiece. The pods are dried over wood fires after harvest, and this smoke, which comes from the wood rather than a bottle, is so firmly embedded in the powder that it can turn even the simplest gas grill into a barbecue experience. The hot paprika further down the list adds the heat that the sweet variety lacks.

Fennel, caraway, and mustard form the true backbone for pork. Fennel has long seasoned Italian porchetta, the rolled roast on a spit; caraway belongs on German roast pork; and mustard is included here as a genuine ingredient. All three help cut the heaviness of the fat that can otherwise quickly overwhelm a rich roast.

For slow-grilled spareribs

Spareribs, pulled pork, chops, and pork roasts take on the smoky seasoning particularly well.

The rub turns slowly grilled ribs into something special over several hours, with nothing but good bread on the side. At about 110 degrees Celsius using indirect heat and the well-known 3-2-1 method—three hours over wood, two in foil, and one finished uncovered—the sugar in the mixture has plenty of time to caramelize slowly instead of burning over the embers.

For large roasts and pulled pork, a decent lead time is worth it. Rubbed the evening before and kept covered in the refrigerator, the salt draws out moisture, which dissolves the spices, and the brine is reabsorbed overnight. The larger the piece of meat, the more of a head start you should give the rub.

For chops, it can be quicker; a good half hour is enough. Those who prefer it more refined and without a smoky note can reach for Schweineglück, and those looking for more heat for Cajun Spice. The entire range for open-fire cooking can be found in our grilling spices and BBQ rubs.

The Mediterranean finish at the end of the list

A good rub for this meat relies on smoked paprika, which brings the smoke flavor even without a smoker. These are exactly the kinds of ingredients that Altes Gewürzamt selects with care.

The order on the label tells the whole recipe: salt, garlic, and onions at the front; rosemary, thyme, marjoram, and lemon zest in tiny amounts at the back. This Mediterranean flourish at the end is why the rub never tastes blunt despite all its intensity.

It is blended and packaged at Altes Gewürzamt in Klingenberg am Main, and because salt and sugar are involved, BBQ Pork prefers patience over high heat. It is part of the Altes Gewürzamt collection and is waiting there for the next long grilling afternoon.