Eggless Memphis-Style Dry Rub
This spice blend brings serious Southern barbecue energy to your kitchen with a lineup that goes well beyond the usual salt-and-pepper base. Coconut sugar adds a subtle caramel sweetness that helps build that coveted crust on the grill or in the oven, while Ceylon cinnamon and ground mace give it a warmth that sets it apart from anything you'd grab off a store shelf. Turmeric and ginger bring an earthy, slightly peppery depth that makes the whole blend feel layered and complex without being fussy. Since it's built entirely from dried spices and herbs, there's nothing here to worry about — no hidden binders, no fillers, just pure flavor. Whisking everything together takes about two minutes, and once it's sealed in a jar it keeps for up to three months, so you can batch it ahead and have it ready whenever the craving hits. Press it firmly onto patted-dry meat, let it rest in the fridge for at least an hour, and you'll get that deep, bark-like crust that makes Memphis-style cooking so irresistible.
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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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