Lactose Free Memphis-Style Dry Rub
This bold, aromatic spice blend brings serious Southern barbecue energy to your kitchen with a twist that goes beyond the usual paprika-heavy formulas. Coconut sugar adds a subtle caramel sweetness that balances the heat-forward spices, while Ceylon cinnamon and mace give it a warm, almost exotic depth you won't find in anything off the shelf. Every ingredient here is purely plant-based and dairy-free by nature, so there's no label-reading anxiety — just pure, confident flavor. Turmeric and ginger layer in an earthy brightness that makes this rub genuinely complex without requiring any complicated technique. Pressing it firmly onto patted-dry meat and letting it rest in the fridge before cooking is the real secret to getting that crust to lock in and develop properly. A batch takes just minutes to mix and keeps for up to three months in an airtight jar, so you can have competition-worthy barbecue flavor ready to go whenever the craving hits.
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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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