Soy Free Memphis-Style Dry Rub
Memphis-style dry rubs are all about bold, layered flavor, and this blend absolutely delivers. Coconut sugar brings a subtle caramel sweetness that balances the savory heat of turmeric and ginger, while Ceylon cinnamon and mace add a warm, almost exotic depth you don't usually expect from a backyard rub. Dried thyme and oregano round everything out with an herby backbone that makes the whole blend smell incredible the moment you open the jar. Store-bought spice blends and seasoning packets are a sneaky source of soy-based fillers and anti-caking agents, so mixing your own from scratch is genuinely the smarter move. Every single ingredient here is a clean, recognizable spice or herb — nothing hidden, nothing processed. That peace of mind is just as satisfying as the flavor itself. Pressing the rub firmly onto patted-dry meat and letting it rest uncovered in the fridge for at least an hour is the move that separates good barbecue from great barbecue — the salt draws moisture to the surface and then pulls it back in, creating a deeply seasoned crust. This recipe makes enough to store for up to three months, so you can keep a jar on hand and reach for it whenever the grill calls.
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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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