Celery 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 a beautifully warm, aromatic profile. The combination of turmeric, ginger, and Ceylon cinnamon gives it a slightly exotic edge that still feels right at home on ribs, chicken, or pork shoulder. Coconut sugar adds just enough sweetness to help build that coveted caramelized crust without going overboard, while dried thyme and oregano keep things grounded and savory. Ground mace is the quiet secret weapon here — it adds a subtle floral warmth that makes the whole blend feel more complex than the ingredient list might suggest. Many store-bought rubs sneak in unexpected extras like celery salt or celery seed as a background flavor booster, so making your own means you stay in full control of every ingredient. Whisk it together in minutes, pack it into a jar, and it keeps for up to three months — meaning you can batch it ahead and have bold, ready-to-go flavor on standby all season long. Press it firmly onto patted-dry meat, let it rest in the fridge, and get ready for results that taste like you really know what you're doing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!