Shellfish Free Memphis-Style Dry Rub
This bold, aromatic spice blend brings serious Southern barbecue energy to your kitchen with a lineup of pantry staples that happen to be completely free of any seafood or shellfish concerns. That matters more than you might think — some commercial seasoning blends and spice mixes use shared processing facilities or even hidden flavor enhancers that can introduce unexpected allergens. Making your own from scratch puts you fully in control. The combination of turmeric, ginger, Ceylon cinnamon, and mace gives this rub a warm, complex depth that goes way beyond the typical salt-and-pepper approach, while coconut sugar adds just enough sweetness to encourage a gorgeous caramelized crust. Dried thyme and oregano round things out with a herby backbone that keeps the whole blend from leaning too sweet or too sharp. A quick whisk, a jar, and you've got a rub that keeps for up to three months and works beautifully on any cut of meat you press it into. The tip about letting the rubbed meat rest uncovered in the fridge before cooking is a small step that makes a genuinely big difference in flavor payoff.
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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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