Low Iodine Memphis-Style Dry Rub
Bold, smoky-sweet, and deeply aromatic, this Memphis-style dry rub brings serious barbecue energy to whatever protein you choose to cook. The blend of turmeric, ginger, Ceylon cinnamon, and mace creates a warm, complex backbone, while dried thyme and oregano add an herby lift that keeps things interesting from the first bite to the last. Managing iodine intake can get tricky with spice blends, since many store-bought rubs sneak in iodized salt or hard-to-verify additives. This one is built entirely from scratch using fine sea salt — which is naturally low in iodine — and whole dried spices you can source and verify yourself, so there's no guesswork involved. Coconut sugar rounds out the heat and spice with a subtle caramel sweetness that helps the rub caramelize beautifully on the surface of the meat during cooking. The technique is simple: pat the meat dry, press the rub in firmly, and let it rest in the fridge so the flavors really penetrate before the heat hits. A batch takes just minutes to mix and keeps for up to three months in an airtight jar, meaning you're always one step away from a genuinely great meal.
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Learn more →Ingredients
8 servings
- 2 tbsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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