High Fructose Corn Syrup Free Memphis-Style Dry Rub
Memphis-style dry rub is one of those pantry staples that quietly transforms everything it touches — ribs, chicken thighs, pork shoulder, you name it. The blend here leans into warm, earthy depth with turmeric, ginger, Ceylon cinnamon, and mace alongside the classic backbone of garlic, onion, thyme, and oregano. Coconut sugar stands in for the sweeteners you'd typically find in commercial rubs, which are notorious for sneaking in corn syrup solids or other processed sweeteners that can be hard to spot on a label. That swap keeps the subtle caramelization you want on a crust without any of the ingredient baggage. Fine sea salt ties everything together and helps the rub penetrate the meat when you press it in firmly and let it rest in the fridge before cooking. The whole thing comes together in minutes and keeps for up to three months in an airtight jar, so you can batch it once and reach for it all grilling season long. It's the kind of homemade shortcut that makes store-bought blends feel completely unnecessary.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!