Fructose Free Memphis-Style Dry Rub
This bold, aromatic spice blend brings serious Southern barbecue energy to your kitchen with a lineup of warm, earthy flavors that go way beyond basic seasoning. The combination of turmeric, ginger, Ceylon cinnamon, and mace creates a deeply complex profile, while dried thyme and oregano add a herby backbone that makes every bite interesting. Coconut sugar steps in as the sweetener here — a smart swap that keeps things low-fructose without sacrificing that subtle caramelized crust you want on grilled or roasted meat. Store-bought rubs are notorious for hiding high-fructose corn syrup, molasses, or other sweeteners that can cause real problems for people managing fructose sensitivity, so making your own is genuinely the better move. A quick whisk, an airtight jar, and you've got a pantry staple that keeps for up to three months. Press it firmly onto patted-dry meat, let it rest in the fridge, and you're set up for seriously flavorful results whether you're working with ribs, chicken, or pork shoulder.
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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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