Peanut Free Memphis-Style Dry Rub
Bold, aromatic, and built entirely from pantry staples, this dry rub delivers serious depth without a single drop of sauce. The combination of turmeric, ginger, and Ceylon cinnamon gives it a warm, slightly exotic backbone that sets it apart from your average backyard blend, while thyme and oregano keep things grounded in classic barbecue territory. Coconut sugar adds just enough sweetness to help form that gorgeous crust when the heat hits. Store-bought spice blends and rubs can be a minefield for anyone avoiding peanuts due to shared processing lines and vague labeling — mixing your own from scratch completely sidesteps that problem. Everything here is straightforward and easy to verify, so you know exactly what's going on your food. It stores beautifully in an airtight jar for up to three months, meaning you can batch it once and reach for it all season long. Pat it onto your protein, let it rest in the fridge, and get ready for some seriously flavorful results off the grill or out of the oven.
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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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