Corn Free Memphis-Style Dry Rub
Most store-bought spice blends and dry rubs are sneaky sources of hidden corn derivatives — think dextrose, maltodextrin, or anti-caking agents that show up with zero fanfare on the label. This homemade blend sidesteps all of that by relying entirely on whole spices, dried herbs, coconut sugar, and fine sea salt. The result is a deeply aromatic rub with warm heat from ginger and turmeric, subtle sweetness from coconut sugar, and a faintly floral backbone from ground mace and Ceylon cinnamon. It's the kind of spice blend that makes a rack of ribs or a pork shoulder smell absolutely incredible before it even hits the heat. Pressing it firmly into patted-dry meat and letting it rest in the fridge for at least an hour gives the flavors time to really penetrate and form that coveted crust. Whisk it together once, store it in an airtight jar, and you've got a reliable, safe rub on hand for up to three months of serious barbecue season.
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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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