Macadamia Free Memphis-Style Dry Rub
Bold, 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 of turmeric, ginger, and ground mace gives it an almost exotic depth that sets it apart from the standard paprika-heavy blends you'd grab off a store shelf. Ceylon cinnamon adds a delicate, floral sweetness that plays beautifully against the savory garlic and onion powder, while dried thyme and oregano round everything out with herby backbone. Coconut sugar helps the rub caramelize into a gorgeous crust when heat hits it — no sauce required. Tree nut allergies can make spice blends a genuine minefield since shared processing facilities are common, but every ingredient here is straightforward and easy to source clean. Whisk it together in minutes, pack it into a jar, and you've got a pantry staple that keeps for up to three months. Pat it onto your meat, let it rest in the fridge, and get ready for some seriously impressive results.
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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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