Lupin Free Memphis-Style Dry Rub
Smoky, warm, and deeply aromatic, this dry rub brings serious Southern barbecue energy to whatever protein you throw on the grill or into the oven. The blend leans on turmeric, ginger, and Ceylon cinnamon for a spice-forward backbone that feels both familiar and a little unexpected — in the best possible way. Coconut sugar adds just enough sweetness to balance the heat and help build that gorgeous caramelized crust when the meat hits high heat. For anyone navigating lupin sensitivities, store-bought spice blends and rubs can be a minefield, since lupin flour sometimes sneaks into seasoning mixes as a filler or bulking agent. Every ingredient here is straightforward and easy to verify, so you can season with confidence and zero guesswork. Patting the meat dry and pressing the rub in firmly — then letting it rest in the fridge — makes a real difference in how deeply those flavors penetrate before cooking. Mix up a jar and keep it on the counter; once you have it on hand, you'll find yourself reaching for it constantly.
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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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