Cashew Free Memphis-Style Dry Rub
Bold, warm, and deeply aromatic, this Memphis-style dry rub layers turmeric, ginger, Ceylon cinnamon, mace, and a handful of dried herbs into something that smells like a pitmaster's spice cabinet at its absolute best. Coconut sugar gives it a subtle sweetness that caramelizes beautifully on the grill or in the oven, while the sea salt draws out moisture and locks in flavor before the meat ever hits the heat. The whole blend comes together in minutes — just whisk, jar, and you're done. Store-bought rubs and spice blends can be a real gamble when you're avoiding tree nuts, since shared processing lines are common and labels aren't always clear. Making your own from scratch means you know exactly what's in every pinch. Pressing it firmly onto patted-dry meat and letting it rest in the fridge for at least an hour before cooking is the move that takes this from good to genuinely great. One batch keeps for up to three months, so you'll always have a reliable, flavor-packed rub ready to go.
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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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