Rice Free Kansas City Spice Rub
Spice rubs seem simple until you start reading labels on the store-bought blends and realize how many sneak in fillers, anti-caking agents, or starchy additives that can trip up a grain-free kitchen. This one is made entirely from scratch with whole spices, coconut sugar, and maple sugar granules — nothing hidden, nothing questionable. The combination of warm turmeric, ginger, and Ceylon cinnamon gives it a depth that goes way beyond a standard BBQ rub, while garlic, onion, thyme, and oregano keep it savory and boldly Kansas City in spirit. That touch of natural sweetness from the coconut and maple sugars is what creates that gorgeous caramelized crust when the heat hits. Just pat your protein dry, press the rub in firmly, and let it do its thing on the grill, in the oven, or low and slow in the smoker. It keeps for up to three months in an airtight jar, so you can batch it once and reach for it all season long.
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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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