Dairy Free Kansas City Spice Rub
Spice rubs are one of those pantry staples that can completely transform a weeknight dinner, and this Kansas City-style blend brings serious depth without a single drop of dairy. That might sound obvious, but plenty of store-bought rubs sneak in powdered buttermilk or other milk derivatives — mixing your own means you know exactly what's going on your food. The base of coconut sugar and maple sugar granules gives a beautifully caramelized crust when heat hits it, while turmeric, ginger, and Ceylon cinnamon layer in warm, slightly exotic notes that set this apart from a basic BBQ rub. Garlic powder, onion powder, thyme, and oregano round everything out with that classic savory backbone you want on ribs, chicken, or a thick-cut pork shoulder. Just pat your protein dry, press the rub in firmly, and let the heat do the rest — whether you're grilling, roasting, or low-and-slow smoking. It keeps in an airtight jar for up to three months, so one quick batch means you're stocked for the whole season.
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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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