Capsaicin Free Memphis-Style Dry Rub
Most dry rubs lean hard on chili powder, cayenne, or smoked paprika, which makes them completely off the table for anyone avoiding capsaicin. This blend takes a different route, building serious depth from turmeric, ginger, Ceylon cinnamon, mace, and a duo of dried herbs that together create something genuinely complex and aromatic. Coconut sugar adds a subtle sweetness that caramelizes beautifully on the grill or in the oven, while the garlic and onion powder keep things savory and grounded. The technique is just as important as the ingredient list — patting the meat dry and pressing the rub in firmly ensures every surface gets coated, and that refrigerator rest lets the flavors really penetrate before heat ever touches it. One batch fills a jar that keeps for up to three months, so you can season ribs, chicken, or pork shoulder on a whim without starting from scratch. It's the kind of pantry staple that quietly becomes the most-reached-for thing on your spice shelf.
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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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