Being of Indian descent and being a culinary enthusiast, I always drew an imaginary line between American classics such as steak, brisket or ribs, and Indo/Pak cuisine. Being careful not to merge the flavor profiles of meats to give it that desi flavor.
However, after creating this mixture and tasting the results, I think this effort was well worth it. It creates a delicate balance of spicy seasoning while not overpowering but rather complementing the meat flavor.
- ground coriander – 2 teaspoons
- ground cumin – 1 teaspoon
- red chili 1 – teaspoon
- turmeric 1/2 teaspoon
- brown sugar – 1 heaped tablespoon
- ground garlic powder – 1 teaspoon
- ground ginger powder – 1 teaspoon
- garam masala – 1/2 teaspoon
- paprika – 1 teaspoon
- black pepper 1 tablespoon
NOTE: I used Post Oak wood and smoked the ribs at 250 degrees for a total time of about 8 hours, frequently spritzing with Apple Cider Vinegar.
Wash meat and dry off
Carefully remove the thin membrane. This membrane does not render and doesn’t cook well
Mix all spices together and liberally coat the ribs all over
Wrap in foil and dry brine in the refrigerator overnight
Preheat smoker to 250 degrees and put in temp probes. I used Post Oak wood to provide the smoke
After 2 hours start spraying with Apple Cider vinegar every hour
Pull when it gets to 203.
Ribs should have developed a nice bark at that point.
The slow smoking process usually takes anywhere between 8 to 10 hours.
Ribs were good enough to be eaten without any sauce, but any of your favorite BBQ sauces would be good with it. As you can see they also developed a nice bark.