Seed Oil Free Memphis-Style Dry Rub
Dry rubs are one of those pantry staples that can quietly transform your cooking, and this Memphis-style blend delivers serious depth with every pinch. The warm backbone of Ceylon cinnamon and mace plays beautifully against the earthy hit of turmeric and ginger, while dried thyme and oregano round everything out with a savory, herbaceous finish. Coconut sugar brings just enough subtle sweetness to balance the salt without tipping into candy territory. What makes this blend a natural fit for anyone avoiding seed oils is simple — it's pure spice and seasoning, nothing more, with zero hidden fillers or carrier oils that sometimes sneak into commercial rub blends. Pressing it firmly onto patted-dry meat and letting it rest in the fridge before cooking gives the spices time to really penetrate, so you get flavor all the way through rather than just on the surface. Mix up a jar and keep it on the counter for up to three months — it works on ribs, chicken, pork shoulder, or anything else you want to throw on the grill or into 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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