Fresh Garam Masala

Make this first - fresher and more aromatic than store-bought

Ingredients:

• 1 tbsp cinnamon bark, broken into pieces
• 1 tbsp black peppercorns
• 1 tsp whole cloves
• 1 tsp nutmeg, freshly grated
• 1 tsp cardamom seeds (removed from pods)

Instructions:

1. Grind all ingredients together with pestle and mortar until fine
2. Store in airtight container - makes more than needed for ribs

Indian Spice Dry Rub

Ingredients:

• 2 tbsp fresh garam masala (from above)
• 1 tbsp ground coriander
• 1 tbsp ground cumin (preferably fresh-ground from toasted seeds)
• 1 tbsp smoked paprika
• 2 tsp turmeric
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp ground ginger
• 1 tsp garlic powder
• 2 tbsp brown sugar
• 1 tbsp kosher salt

Instructions:

1. Mix all spices thoroughly
2. Apply generously to ribs the night before
3. Refrigerate uncovered overnight for spice penetration

Honey-Cardamom Glaze

Make ahead - flavors develop overnight

Ingredients:

• 1/3 cup honey
• 2 tbsp apple cider vinegar
• 1 tsp ground cardamom
• 1/2 tsp garam masala
• 1/4 tsp salt
• Pinch of black pepper

Instructions:

1. Gently warm honey in small saucepan over low heat
2. Whisk in vinegar (it will foam slightly)
3. Add all spices and whisk until smooth
4. Cool completely and store at room temperature
5. Apply during last 30-45 minutes of smoking

Smoking Process

Cherry-Cardamom Cold Smoke (Morning):

1. Set up smoking gun outside with cherry wood chips + 6-8 cracked cardamom pods
2. Place ribs in large pan, cover tightly with plastic wrap
3. Fill enclosed space with smoke, seal for 15-20 minutes
4. Remove wrap, let ribs come closer to room temperature

Weber Kettle Setup:

1. Set up for indirect cooking with coal banked to one side
2. Add water pan for moisture
3. Target temperature: 225-250°F (235-240°F ideal)
4. Add apple wood chunks for smoke

Instant Pot Rice Pilaf

Start 45 minutes before ribs are done

Ingredients:

• 1.5 cups basmati rice
• 2 tbsp ghee or oil
• 1 medium onion, diced
• 2-3 green cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp cumin seeds
• 1.75 cups chicken or vegetable stock
• 1 tsp salt
• 1/3 cup golden raisins (optional)
• 1/3 cup toasted almonds or cashews
• Fresh cilantro for garnish

Instructions:

1. Sauté mode: Heat ghee, add cumin seeds until they sizzle
2. Add onions, cook until softened (3-4 minutes)
3. Add cardamom, cinnamon, bay leaves - cook 30 seconds
4. Add rice, stir for 2 minutes to lightly toast
5. Add stock, salt, raisins
6. Pressure cook HIGH 4 minutes, natural release 10 minutes
7. Fluff with fork, remove whole spices
8. Top with nuts and cilantro before serving

Cucumber Raita

Cool, refreshing contrast to the spiced ribs

Ingredients:

• 2 cups Greek yogurt
• 1 large cucumber, diced small
• 2 tbsp fresh mint, chopped
• 1/2 tsp salt
• Squeeze of fresh lime juice
• Pinch of ground cumin (optional)

Instructions:

1. Salt diced cucumber, drain in colander for 15 minutes
2. Pat dry with paper towels
3. Mix with yogurt, mint, lime juice, and cumin
4. Chill until serving