Pecan Free Memphis-Style Dry Rub
Memphis-style dry rub is one of those pantry staples that quietly transforms everything it touches — ribs, chicken thighs, pork shoulder, you name it. This version leans into a warm, aromatic spice profile built around turmeric, ginger, Ceylon cinnamon, and mace, giving it a depth that goes well beyond the standard salt-and-pepper approach. Coconut sugar adds just enough sweetness to help form that coveted crust without tipping into candy territory. The dried thyme and oregano round things out with a savory, herby backbone that keeps every bite interesting. Store-bought rubs can be a minefield when you're avoiding tree nuts, since shared facilities and vague "natural flavors" labels make it hard to know what's actually in the blend — mixing your own from scratch eliminates that guesswork entirely. A quick whisk, an airtight jar, and you've got a reliable, fragrant rub that keeps for up to three months. Press it firmly onto patted-dry meat, let it rest in the fridge, and you're already most of the way to something seriously good.
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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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