Being 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.
- 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 and dry off the meat.
Carefully remove the thin membrane. This membrane does not render nor 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 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.
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.