Indo/Pak Style Ribs


img_0071Being a culinary enthusiast of Indian descent, I tend to draw an imaginary line between American classics (such as steak, brisket or ribs) and Indo/Pak cuisine. I am careful not to merge the flavor profiles just to add that “desi” flavor.

However, after creating this mixture and tasting the results, I think the effort was well worth it.  There is a delicate balance of spicy seasoning that doesn’t overpower but, rather, complements the meat flavor.

Ingredients

  • 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 and dry off the meat.

img_0035

Carefully remove the thin membrane.  This membrane does not render nor cook well.

img_0034

Mix all spices together and liberally coat the ribs all over.

img_0030

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.

img_0061

After 2 hours start spraying with apple cider vinegar every hour.

img_0065

Pull when internal temperature 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.

img_0068

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.

img_0075

Enjoy!


Leave a comment