Artificial Food Coloring Free Memphis-Style Dry Rub
Store-bought spice blends and seasoning packets are notorious for sneaking in synthetic dyes — sometimes just for visual appeal, sometimes as anti-caking fillers — which makes a homemade dry rub a genuinely smart move. This Memphis-style blend gets its gorgeous, deep amber color entirely from ground turmeric and ginger, no artificial pigments required. Coconut sugar adds a subtle caramel sweetness that balances the savory garlic, onion, and thyme, while Ceylon cinnamon and ground mace bring a warmth that sets this apart from anything off the shelf. The whole thing comes together in one bowl with a quick whisk, then stores in a jar for up to three months — meaning you can batch it once and reach for it all season long. Pressing it firmly into patted-dry meat and letting it rest in the fridge before cooking gives you that classic bark and deep flavor penetration that makes Memphis-style barbecue so craveable. Every single ingredient here is a whole spice or herb you can recognize by name, which is exactly the kind of transparency that makes cooking from scratch so satisfying.
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Learn more →Ingredients
8 servings
- 2 tbsp fine sea salt
- 2 tbsp coconut sugar
- 1 tbsp ground turmeric
- 1 tbsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground ceylon cinnamon
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp ground mace
Instructions
- 1
Combine the sea salt, coconut sugar, turmeric, ginger, garlic powder, onion powder, Ceylon cinnamon, thyme, and oregano in a small bowl and whisk until evenly blended with no visible streaks of any single spice.
- 2
Transfer to an airtight jar or container. Store at room temperature, away from heat and light, for up to 3 months.
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