Shellfish Free Kansas City Spice Rub
Bold, smoky-sweet, and built entirely from pantry spices, this Kansas City-style rub delivers serious barbecue flavor without a single ingredient that could raise concerns for anyone avoiding shellfish. That might sound like a low bar for a spice blend, but plenty of commercial rubs and seasoning mixes are processed in facilities that handle seafood-based flavor enhancers — making a homemade version genuinely worth the five minutes it takes to put together. Coconut sugar and maple granules lay down that signature caramelized crust, while Ceylon cinnamon, turmeric, and ginger add warmth and depth that goes way beyond the usual salt-and-pepper routine. Garlic powder, onion powder, thyme, and oregano round everything out into a blend that smells incredible the moment you open the jar. Press it firmly onto chicken, pork, beef, or even a thick slab of cauliflower before you hit the grill or fire up the oven, and you'll get a beautifully seasoned exterior every single time. It keeps for up to three months in an airtight jar, so you can make a batch now and have your go-to rub ready for every cookout between now and the end of the 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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