BHA & BHT Free Memphis-Style Dry Rub
Store-bought spice blends and seasoning packets are some of the sneakiest sources of synthetic preservatives like BHA and BHT, often buried in the fine print of an ingredient label. Making your own dry rub from scratch is the cleanest workaround, and this Memphis-style blend proves you don't sacrifice a single bit of flavor in the process. Fine sea salt and coconut sugar form the savory-sweet backbone, while turmeric, ginger, Ceylon cinnamon, and mace layer in a warmth that's complex and genuinely crave-worthy. Dried thyme and oregano round everything out with an herby depth that makes this rub feel like it belongs on a serious backyard pitmaster's shelf. The whole thing comes together in one bowl with a quick whisk, then stores in an airtight jar for up to three months — meaning you can batch it once and reach for it all season long. Pressing it firmly onto patted-dry meat and letting it rest in the fridge before cooking gives you that gorgeous crust and deep penetration of flavor that makes Memphis-style barbecue so iconic.
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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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