Breastfeeding Friendly Memphis-Style Dry Rub
This smoky-sweet spice blend brings serious backyard barbecue energy to whatever protein you're cooking, with a warm, complex flavor that goes way beyond basic seasoning. The combination of turmeric and ginger isn't just delicious — both spices have long been celebrated for their nourishing, anti-inflammatory properties, making this rub a genuinely smart choice when you're fueling your body for breastfeeding. Ceylon cinnamon adds a delicate sweetness that balances the savory garlic and onion powders, while mace brings a subtle depth that makes the whole blend taste like something a pitmaster spent years perfecting. Coconut sugar gives it just enough caramelizing power to create a gorgeous crust on the meat without relying on refined sweeteners. The whole thing comes together in one bowl in minutes, and stored in an airtight jar it stays fresh for up to three months — so you can batch it once and reach for it all season long. Pat it generously onto your protein of choice, let it rest in the fridge, and let the oven or grill do the rest.
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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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