Red Meat Allergy Friendly Memphis-Style Dry Rub
This bold, aromatic spice blend brings serious Southern barbecue energy to your kitchen without a single drop of sauce. The combination of warm turmeric, ginger, and Ceylon cinnamon alongside savory thyme and oregano creates a deeply layered rub that smells incredible the moment you open the jar. Coconut sugar adds just enough sweetness to help build that coveted caramelized crust on the outside of whatever you're cooking, while the mace rounds everything out with a subtle, almost floral depth. For anyone navigating a red meat allergy, this rub is a natural fit — it shines on chicken, turkey, or pork, delivering that smoky, spiced cookout flavor without any of the worry. Whipping it up takes only a few minutes and a single bowl, and the batch keeps for up to three months in an airtight jar, so you're always ready when the craving hits. Pressing it firmly onto patted-dry meat and letting it rest in the fridge before cooking is the move that takes the flavor from good to genuinely unforgettable.
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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
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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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