Dairy Free Memphis-Style Dry Rub
Dry rubs are one of those pantry staples that punch way above their weight, and this Memphis-style blend is no exception. Warm turmeric and ginger meet the subtle sweetness of coconut sugar and a whisper of Ceylon cinnamon, creating a complex, layered crust that caramelizes beautifully on the grill or in the oven. The addition of mace — the lesser-used cousin of nutmeg — gives the whole blend a quietly exotic depth that sets it apart from anything you'd grab off a grocery store shelf. Since every ingredient here is a pure spice, herb, or natural seasoning, there's nothing to second-guess for anyone avoiding dairy. Whisk it together in minutes, pack it into a jar, and it keeps for up to three months, so you're always one pantry reach away from serious flavor. Pat your meat dry, press the rub in firmly, and let it rest in the fridge before cooking — that's the move that takes it from good to genuinely great.
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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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