MSG Free Memphis-Style Dry Rub
Store-bought spice blends and seasoning packets are some of the sneakiest sources of hidden additives, and MSG is one of the most common culprits lurking in commercial rubs and dry seasonings. This blend sidesteps all of that by building bold, complex flavor entirely from scratch using pantry staples you can actually read and trust. The combination of turmeric, ginger, Ceylon cinnamon, and mace gives it a warm, aromatic depth that goes way beyond a basic salt-and-pepper situation, while coconut sugar adds just enough sweetness to balance the savory notes and help form a gorgeous crust on the meat. Dried thyme and oregano round things out with a herby backbone that feels distinctly Southern without leaning on anything artificial. Pressing the rub firmly onto patted-dry meat and letting it rest in the fridge before cooking is the move that takes this from good to genuinely great — the spices have time to penetrate and the surface dries out just enough for a serious sear or smoke ring. A batch keeps for up to three months in an airtight jar, so you can make it once and reach for it all grilling season long.
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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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