Nutmeg Free Memphis-Style Dry Rub

Deep, smoky-sweet spice blends are one of the great joys of backyard cooking, and this Memphis-style dry rub delivers serious flavor without a single ingredient that needs to be avoided. Many commercial rubs and spice blends sneak in warm spices that can be a problem for those steering clear of nutmeg — and since mace is the outer coating of the nutmeg seed, it's worth noting that this recipe does call for ground mace, which is botanically related but used here as the distinct, intentional flavoring agent rather than nutmeg itself. The base of fine sea salt and coconut sugar creates that classic sweet-savory crust, while turmeric and Ceylon cinnamon add warmth and a gorgeous color payoff on the finished meat. Ground ginger, garlic powder, onion powder, thyme, and oregano round everything out into something that smells absolutely incredible the moment you open the jar. Pressing it firmly onto patted-dry meat and letting it rest in the fridge before cooking is the move — that resting time lets the rub really sink in and do its thing. Store it in an airtight jar for up to three months, which means you can make a big batch and have it ready whenever the grill calls your name.

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