Celery Free Kansas City Spice Rub
Smoky, sweet, and deeply aromatic, this homemade spice rub brings serious barbecue energy to whatever protein you throw on the grill or into the oven. The blend of coconut sugar and maple granules creates that signature Kansas City caramelized crust, while turmeric, ginger, and Ceylon cinnamon add warmth and complexity that store-bought blends rarely deliver. Garlic powder, onion powder, thyme, and oregano round everything out into a rub that smells incredible the moment you open the jar. For anyone navigating hidden plant-based additives in commercial seasoning blends, making your own from scratch means you know exactly what's in every pinch. Whisking everything together takes about two minutes, and the finished rub keeps in an airtight jar for up to three months — so you can batch it once and have it ready all season long. Just pat your protein dry, press the rub in firmly, and let the heat do the rest.
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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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