Gelatin Free Memphis-Style Dry Rub
Dry rubs are one of those pantry staples that seem simple until you realize how many store-bought blends sneak in unexpected additives — and for anyone avoiding gelatin, that label-reading anxiety is real. This Memphis-style blend keeps things completely clean, built entirely from spices, dried herbs, coconut sugar, and sea salt. The combination of turmeric, ginger, Ceylon cinnamon, and mace gives it a warm, complex backbone that goes way beyond a basic salt-and-pepper situation. Dried thyme and oregano round out the savory notes, while the coconut sugar caramelizes beautifully against the heat to create that signature crust. Whisking everything together takes about two minutes, and once it's sealed in a jar it stays potent for up to three months — so you can make a big batch and have it ready whenever the grill calls. Pressing it firmly onto patted-dry meat and letting it rest in the fridge before cooking is the move that takes the flavor from good to genuinely impressive.
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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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