Ingredients
2tbspcumin
2tbspkasoori methi
1tspchili powder
1indian bay leaf
1tbspgaram masala
10clovesgarlic
3tbspginger,minced
1lime juice
¼cupvegetable oil
1tspgranulated onion
½tspturmeric
2pcserrano peppers
salt,to taste
black pepper,to taste
2racks of ribs
½cupapple juice
Preparation
In a food processor or blender, add in all spices and blend till they form a thick paste.
Divide ¼ of the masala mixture out and set aside.
Pat ribs dry and remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
Apply the remaining ¾ of the masala mixture evenly on the meat side of the ribs.
Cover loosely and chill in the refrigerator for 4 hours.
Smoking the Ribs: In a small mixing bowl, combine apple juice and the ¼ masala mixture you set aside previously.
Preheat your smoker to 180 degrees F.
Smoke the ribs, meat-side up, for 3 hours.
Transfer the ribs to a rimmed baking sheet and increase the smoker temperature to 225 degrees F.
Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed.
Brush the masala juice mix over the ribs.
Lay the remaining sheets of foil on top of the ribs and tightly crimp the edges so there is no leakage.
Return the foiled ribs to the grill and cook for an additional 3 hours.
Carefully remove the foil from the ribs. Discard the foil.
Arrange the ribs directly on the smoker grate and continue to smoke until the sauce tightens, 30 to 60 minutes more.
Remove from the grill and let cool for a few minutes.
Serve with your favorite sides.
Enjoy!
