Mushroom Free Memphis-Style Dry Rub
Dry rubs can be a sneaky source of concern for anyone avoiding fungal ingredients, since many commercial spice blends and flavor enhancers contain hidden additives or are processed on shared lines. This homemade blend puts you fully in control, built entirely from whole spices and dried herbs you can verify yourself. The combination of turmeric, ginger, Ceylon cinnamon, and mace gives it a warm, complex backbone that goes way beyond the usual salt-and-pepper routine, while thyme and oregano add that classic savory depth you expect from a proper Memphis-style rub. Coconut sugar rounds out the heat and spice with just a touch of sweetness, helping the crust caramelize beautifully on the grill or in the oven. A quick whisk, a jar, and you've got a pantry staple that keeps for up to three months. Press it firmly into your meat, let it rest in the fridge, and get ready for seriously flavorful results every single time.
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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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