Vegetarian Memphis-Style Dry Rub
Memphis-style dry rub is one of those pantry staples that quietly transforms everything it touches — bold, aromatic, and layered with warm spice. This blend leans on turmeric, ginger, and Ceylon cinnamon for a depth that goes well beyond the usual paprika-heavy versions you find at the store. The touch of mace is subtle but does real work, rounding out the heat and tying the whole mix together. Every ingredient here is plant-based, so there's no guesswork about hidden animal-derived additives that sometimes sneak into commercial seasoning blends. Whisk it together in minutes, seal it in a jar, and you've got a reliable rub ready to go for up to three months. It works beautifully pressed into vegetables, tofu, or plant-based proteins before a long rest in the fridge — that patience pays off in serious flavor. Once you've made your own, going back to a store-bought packet is going to feel like a real step down.
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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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