Barley Free Memphis-Style Dry Rub
Dry rubs are one of those pantry staples that seem simple until you realize how many store-bought blends sneak in unexpected fillers, anti-caking agents, or grain-derived additives that can be a real problem for anyone avoiding barley. This one is made entirely from spices, dried herbs, coconut sugar, and sea salt — nothing hidden, nothing questionable. The combination of turmeric, ginger, Ceylon cinnamon, and mace gives it a warmth and depth that goes way beyond your average BBQ blend, while thyme and oregano keep it grounded in that classic Memphis spirit. Coconut sugar adds just enough sweetness to encourage a gorgeous caramelized crust without tipping into candy territory. Pressing it firmly onto patted-dry meat and letting it rest in the fridge before cooking is the move that takes this from good to genuinely great. It keeps for up to three months in an airtight jar, so you can make a big batch and have bold, confident flavor ready to go whenever the grill calls.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!