Pescatarian Memphis-Style Dry Rub
This spice blend brings serious Southern barbecue energy to your kitchen with a lineup that goes way beyond the usual salt-and-pepper routine. Turmeric and Ceylon cinnamon give it a warm, golden depth, while ginger and mace add just enough intrigue to make people ask what your secret is. Ground thyme and oregano round everything out with that classic dry-rub herbiness you'd expect from a Memphis pitmaster. Since it's built entirely from pantry spices with zero meat-based additives or hidden animal products, it fits naturally into a pescatarian kitchen without any label-reading stress. It works beautifully pressed onto fish fillets or shrimp before grilling, roasting, or pan-searing — just pat your protein dry and let the rub do the heavy lifting. Make a big batch, seal it in a jar, and you've got a go-to seasoning ready for the next three months of weeknight dinners.
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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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