Mustard Free Memphis-Style Dry Rub
Dry rubs can be a sneaky source of hidden mustard — it shows up in spice blends more often than you'd expect, sometimes listed as "spices" with no further detail. This homemade version puts you fully in control, built from a lineup of warm, aromatic ingredients you can see and verify yourself. Coconut sugar adds a subtle sweetness that caramelizes beautifully on the grill or in the oven, while turmeric, ginger, and Ceylon cinnamon bring a deep, layered warmth that goes way beyond the standard BBQ shelf blend. Ground mace is the quiet star here — floral and slightly nutty, it rounds out the savory herbs and gives the rub a complexity that'll have people asking what your secret is. The technique is simple: pat your meat dry, press the rub in firmly, and let it rest in the fridge so the flavors really sink in before heat hits. Mix up a batch and keep it in a jar for up to three months, ready to go whenever ribs, chicken, or pork shoulder is on the menu.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!