Brazil Nut Free Memphis-Style Dry Rub
Dry rubs are one of those pantry staples that can completely transform your grilling and roasting game, and this Memphis-style blend delivers serious depth with every pinch. The combination of turmeric, ginger, and ground mace gives it a warm, aromatic backbone that goes well beyond the standard salt-and-pepper approach, while Ceylon cinnamon adds a subtle sweetness that plays beautifully against the savory herbs. Coconut sugar helps the rub caramelize on the surface of the meat, creating that irresistible crust that makes Memphis-style barbecue so legendary. Store-bought spice blends can be a minefield when you're avoiding tree nuts, since shared processing facilities are common and labels aren't always clear — making a batch from scratch like this is the cleanest solution. Everything here is straightforward pantry spice territory, so you know exactly what's going into the jar. A quick whisk, an airtight container, and you've got a reliable rub that keeps for up to three months and works on everything from ribs to roasted chicken thighs.
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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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