Citric Acid Free Memphis-Style Dry Rub
Most commercial spice blends and dry rubs sneak in citric acid as a preservative or flavor enhancer, which makes finding a safe option for sensitive cooks genuinely frustrating. This blend sidesteps that problem entirely by building bold, complex flavor from scratch using nothing but whole spices, dried herbs, sea salt, and coconut sugar. The result is a deeply aromatic rub with warm heat from ginger and turmeric, earthy depth from thyme and oregano, and a subtle sweetness that caramelizes beautifully on the grill or in the oven. Ground mace and Ceylon cinnamon give it a slightly exotic edge that sets it apart from anything you'd grab off a grocery store shelf. Pressing it firmly into patted-dry meat and letting it rest in the fridge before cooking makes a real difference — the spices have time to penetrate and the surface develops that signature dry-rub crust everyone loves. Store it in an airtight jar and you'll have a reliable, worry-free seasoning ready to go for months.
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!