Wheat 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 grain-based additives. This homemade version keeps things completely clean, built entirely from pure spices, dried herbs, and natural sweeteners — nothing that could trigger a wheat sensitivity hiding in the mix. The combination of coconut sugar and maple granules gives it that signature Kansas City sweetness, while turmeric, ginger, and Ceylon cinnamon add warmth and depth that go way beyond a basic BBQ rub. Garlic powder, onion powder, thyme, and oregano round it out with a savory backbone that works beautifully on just about any protein you throw on the grill or into the oven. Just pat your meat dry, press the rub in firmly, and let the heat do the rest — you'll get a gorgeous crust with serious flavor. It stores in an airtight jar for up to three months, so you can make a big batch and have it ready whenever the craving for smoky, caramelized barbecue hits.
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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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