Nitrate & Nitrite Free Memphis-Style Dry Rub
Bold, warming, and deeply aromatic, this Memphis-style dry rub is built from a pantry lineup that punches well above its weight. Coconut sugar brings a subtle caramel sweetness, while ground turmeric, ginger, and Ceylon cinnamon layer in warmth and complexity that store-bought blends rarely match. The problem with many commercial rubs and seasoning mixes is that they sneak in curing agents or preservatives — this one is made entirely from spices, dried herbs, and sea salt, so you know exactly what's going on your meat. Dried thyme and oregano round out the savory backbone, and a touch of ground mace adds a quiet, almost floral depth that makes the whole blend feel a little special. Whisking everything together takes about two minutes, and the finished rub stores in an airtight jar for up to three months, so you can batch it once and reach for it all season long. Pressing it firmly onto patted-dry meat and letting it rest in the fridge before cooking gives the spices time to really sink in, resulting in a crust that's fragrant, flavorful, and completely clean-label.
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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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