Nightshade Free Memphis-Style Dry Rub
Classic Memphis dry rubs lean hard on paprika and cayenne — both nightshades that are completely off the table for anyone avoiding that plant family. This version rebuilds that bold, smoky-sweet personality using turmeric, ginger, Ceylon cinnamon, and mace, landing somewhere warm, complex, and genuinely crave-worthy without a single pepper in sight. Coconut sugar brings a subtle caramel sweetness that helps the rub caramelize beautifully on the grill or in the oven, while the thyme and oregano keep things grounded and savory. The result is a spice blend that smells incredible the moment you open the jar — earthy, fragrant, and a little unexpected in the best way. Pressing it firmly into dry meat and letting it rest in the fridge before cooking makes a real difference, giving the flavors time to sink in and form that coveted crust. It stores for up to three months, so making a big batch means you're always one step away from a seriously satisfying cook.
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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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