Caffeine Free Memphis-Style Dry Rub
This dry rub brings serious Southern barbecue energy with a spice lineup that's anything but ordinary. Turmeric and ground ginger give it a warm, golden depth, while Ceylon cinnamon and mace add a subtle sweetness that sets it apart from the usual paprika-heavy blends. Coconut sugar helps the rub caramelize beautifully on the surface of the meat, creating that coveted bark without a drop of anything caffeinated — no coffee, no tea, no hidden stimulants to worry about. Every ingredient here is a clean, straightforward pantry staple, so you know exactly what's going on your food. Whisk it together in minutes, pack it into a jar, and you've got a homemade rub that keeps for up to three months. Pressing it firmly into patted-dry meat and letting it rest in the fridge before cooking makes all the difference — the spices really sink in and the flavors intensify. Whether you're firing up ribs, chicken, or a pork shoulder, this blend delivers bold, complex results that taste like you spent way more time than you actually did.
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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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