Indo/Pak style Ribs

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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.

Ingredients

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  • 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

Method

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

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Carefully remove the thin membrane.  This membrane does not render and doesn’t cook well

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Mix all spices together and liberally coat the ribs all over

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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

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After 2 hours start spraying with Apple Cider vinegar every hour

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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.

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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.

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Enjoy!

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