Wheat Free Memphis-Style Dry Rub
Dry rubs are one of those pantry staples that seem simple but can quietly contain hidden fillers or anti-caking agents that sneak wheat derivatives into the mix. This one is built entirely from pure spices, dried herbs, and coconut sugar — nothing ambiguous, nothing processed. The combination of turmeric, ginger, Ceylon cinnamon, and mace gives it a warmth and depth that goes way beyond a basic salt-and-pepper situation, while the thyme and oregano keep it grounded in classic barbecue territory. Coconut sugar adds just enough sweetness to encourage a beautiful crust without tipping into candy territory. Pressing it firmly onto patted-dry meat and letting it rest in the fridge before cooking is the move that takes this from good to genuinely great — the spices have time to penetrate and the surface dries out for better searing or smoking. Mix up a batch and store it in a jar for up to three months, so you always have something bold and reliable ready to go.
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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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