Black Pepper Free Memphis-Style Dry Rub
Most dry rubs lean hard on black pepper as a backbone spice, which makes them a no-go for anyone who reacts to it or simply wants to avoid it. This version builds just as much depth and complexity by leaning into warm, aromatic spices instead. Ground turmeric and ginger bring earthy heat, Ceylon cinnamon adds a subtle sweetness, and mace rounds everything out with a faintly floral note that feels genuinely sophisticated. Coconut sugar helps the rub caramelize beautifully on the surface of the meat, giving you that coveted crust without any pepper in sight. The technique is just as important as the blend — patting the meat dry and pressing the rub in firmly ensures it actually adheres and penetrates rather than just sitting on top. Letting it rest uncovered in the fridge for at least an hour before cooking takes the flavor from good to seriously memorable. Mix up a batch and store it in an airtight jar, and you'll have a reliable, pepper-free seasoning ready to go for months.
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!