Nitrate & Nitrite Free Kansas City Spice Rub
That deep, smoky-sweet crust you get from a great Kansas City-style rub is usually the domain of commercial spice blends — and those blends are notorious for hiding preservatives and curing agents you'd rather avoid. This homemade version puts you fully in control, built entirely from pantry staples like coconut sugar, maple sugar, and a warm lineup of ground spices. The turmeric and Ceylon cinnamon give it an earthy complexity, while garlic, onion, thyme, and oregano round out that classic barbecue backbone. A touch of ground ginger adds just enough brightness to keep things lively without overpowering the meat. You press it firmly onto your protein before grilling, roasting, or smoking, and it forms that gorgeous, caramelized bark that makes people ask what your secret is. It keeps for up to three months in an airtight jar, so you can batch it once and reach for it all season long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!