Paleo Memphis-Style Dry Rub
Most store-bought spice blends and barbecue rubs are loaded with refined sugars, artificial flavors, or fillers that don't belong anywhere near a clean plate. This dry rub sidesteps all of that by leaning on coconut sugar, fine sea salt, and a bold lineup of real spices — turmeric, ginger, Ceylon cinnamon, mace, thyme, and oregano — to build serious depth without anything processed. The result is a smoky-sweet, warmly spiced blend that tastes like it came from a legendary Memphis pitmaster's secret stash. It works beautifully pressed into ribs, chicken, pork shoulder, or any cut you're throwing on the grill or into the oven. Letting the rubbed meat rest in the fridge before cooking gives the spices time to penetrate and really do their thing, so don't skip that step. A batch takes just minutes to whisk together and keeps in an airtight jar for up to three months, meaning you'll always have a reliable, clean-ingredient rub ready to go.
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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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