Emulsifier Free Memphis-Style Dry Rub
Dry rubs are one of those pantry staples that seem simple until you start reading the labels on store-bought blends — fillers, anti-caking agents, and emulsifiers have a way of sneaking into even the most basic spice mixes. Making your own means you know exactly what's going into every pinch. This blend layers warm, earthy depth from turmeric and ginger with the gentle sweetness of coconut sugar and a whisper of Ceylon cinnamon, all grounded by classic herbs like thyme and oregano. The mace adds a subtle floral note that sets it apart from anything you'd grab off a grocery shelf. It comes together in minutes with a quick whisk, then stores in a jar for up to three months — so you're always ready for a last-minute cookout or a slow weekend smoke. Pressing it firmly onto patted-dry meat and letting it rest in the fridge before cooking gives you that gorgeous, deeply seasoned crust that Memphis barbecue is famous for. Once you have a batch on hand, it's hard to imagine going back to anything pre-packaged.
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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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