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Smoked Masala Ribs

Community Member
July 08, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Smoked Masala Ribs

Ingredients

for 6 servings

  • 2 tablespoons cumin
  • 2 tablespoons kasoori methi
  • 1 teaspoon chili powder
  • 1 indian bay leaf
  • 1 tablespoon garam masala
  • 10 cloves garlic
  • 3 tablespoons ginger, minced
  • 1 lime, juiced
  • ¼ cup vegetable oil (60 mL)
  • 1 teaspoon granulated onion
  • ½ teaspoon turmeric
  • 2 serrano peppers
  • salt, to taste
  • black pepper, to taste
  • 2 racks ribs
  • ½ cup apple juice (120 mL)

Nutrition Info

  • Calories 577
  • Fat 48g
  • Carbs 8g
  • Fiber 1g
  • Sugar 2g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Masala and Prep: In a food processor or blender, add in all ingredients other than the ribs and blend till they form a thick paste.
  2. Divide ¼ of the masala mixture out and set aside.
  3. Pat ribs dry and if your butcher has not already done so, 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.
  4. Apply the remaining ¾ of the masala mixture evenly on the meat side of the ribs (top and sides).
  5. Cover loosely and chill in the refrigerator for 4 hrs.
  6. Smoking the Ribs: In a small mixing bowl, combine apple juice and the ¼ masala mixture you set aside previously.
  7. Preheat your smoker to 180°F.
  8. Smoke the ribs, meat-side up, for 3 hours.
  9. Transfer the ribs to a rimmed baking sheet and increase the smoker temperature to 225°F.
  10. Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs (1 rack per sheet of foil, leaving you two extra sheets of foil) and pull up the sides to keep the liquid enclosed.
  11. Brush the masala juice mix over the ribs – use all of it.
  12. Lay the remaining sheets of foil on top of the ribs and tightly crimp the edges so there is no leakage.
  13. Return the foiled ribs to the grill and cook for an additional 3 hours.
  14. 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.
  15. Remove from the grill and let cool for a few minutes.
  16. Serve with your favorite sides.
  17. Enjoy!

Ingredients

for 6 servings

  • 2 tablespoons cumin
  • 2 tablespoons kasoori methi
  • 1 teaspoon chili powder
  • 1 indian bay leaf
  • 1 tablespoon garam masala
  • 10 cloves garlic
  • 3 tablespoons ginger, minced
  • 1 lime, juiced
  • ¼ cup vegetable oil (60 mL)
  • 1 teaspoon granulated onion
  • ½ teaspoon turmeric
  • 2 serrano peppers
  • salt, to taste
  • black pepper, to taste
  • 2 racks ribs
  • ½ cup apple juice (120 mL)

Nutrition Info

  • Calories 577
  • Fat 48g
  • Carbs 8g
  • Fiber 1g
  • Sugar 2g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Masala and Prep: In a food processor or blender, add in all ingredients other than the ribs and blend till they form a thick paste.
  2. Divide ¼ of the masala mixture out and set aside.
  3. Pat ribs dry and if your butcher has not already done so, 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.
  4. Apply the remaining ¾ of the masala mixture evenly on the meat side of the ribs (top and sides).
  5. Cover loosely and chill in the refrigerator for 4 hrs.
  6. Smoking the Ribs: In a small mixing bowl, combine apple juice and the ¼ masala mixture you set aside previously.
  7. Preheat your smoker to 180°F.
  8. Smoke the ribs, meat-side up, for 3 hours.
  9. Transfer the ribs to a rimmed baking sheet and increase the smoker temperature to 225°F.
  10. Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs (1 rack per sheet of foil, leaving you two extra sheets of foil) and pull up the sides to keep the liquid enclosed.
  11. Brush the masala juice mix over the ribs – use all of it.
  12. Lay the remaining sheets of foil on top of the ribs and tightly crimp the edges so there is no leakage.
  13. Return the foiled ribs to the grill and cook for an additional 3 hours.
  14. 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.
  15. Remove from the grill and let cool for a few minutes.
  16. Serve with your favorite sides.
  17. Enjoy!

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