Barley Free Kansas City Spice Rub
Spice rubs seem like they should be simple, but store-bought blends are notorious for sneaking in unexpected fillers, anti-caking agents, and grain-derived additives that can catch people off guard. This homemade version puts you fully in control, built entirely from pantry staples that are naturally free of any barley-based ingredients. Coconut sugar and maple sugar bring a deep, caramelized sweetness that chars beautifully on the grill, while Ceylon cinnamon, turmeric, and ginger add warmth and complexity that goes way beyond your average BBQ rub. The dried thyme and oregano round things out with a subtle herbal note that keeps it from tipping too sweet. A firm press into your protein before grilling, roasting, or smoking is all it takes to get that gorgeous crust. It keeps for up to three months in an airtight jar, so you can make a big batch and have bold, Kansas City-style flavor ready to go whenever the craving hits.
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Learn more →Ingredients
8 servings
- 2 tbsp coconut sugar
- 1 tbsp maple syrup granules sugar or maple sugar
- 2 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground ceylon cinnamon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- ½ tsp dried thyme
- ½ tsp dried oregano
Instructions
- 1
Combine the coconut sugar, maple sugar, turmeric, ginger, Ceylon cinnamon, garlic powder, onion powder, salt, thyme, and oregano in a small bowl and whisk until evenly blended with no visible streaks of turmeric.
- 2
Transfer to an airtight jar and store at room temperature for up to 3 months.
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