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 warm, aromatic depth with turmeric, ground ginger, Ceylon cinnamon, and mace alongside the classic savory backbone of garlic, onion, thyme, and oregano. Coconut sugar adds just enough sweetness to encourage a gorgeous crust without tipping into candy territory. Store-bought spice blends and rubs can be a minefield, since many are processed on shared lines or blended with fillers that sneak in grain-based ingredients. Making your own from scratch means you know exactly what's in the jar — and this one is built entirely from pure spices, herbs, and sea salt with nothing to second-guess. The whole thing comes together in one bowl with a quick whisk, then stores in an airtight jar for up to three months, so you can batch it once and reach for it all season long. 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 memorable.
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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.
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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