Indo/Pak style rub (for beef ribs or brisket)

zahulio

In preperation for a BBQ competition, my teammate experimented with Indian/Pakistani flavors for a ribs/brisket rub. He wrote about it here.

We didn't use his rub (choosing to a more traditional Texas-style rub). What he made, though, was a great fusion of flavors from Texas and India/Pakistan.

Below are the rub ingredients. He wrote more about it here.

• 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

caliking

Looks good!

Try dry roasting whole spices, then grinding them coarsely. I think you'll like it.

For some reason, I especially enjoy the bits of coriander and cumin on brisket or lamb. Fennel seed works well too.

zahulio

caliking said:

Looks good!

Try dry roasting whole spices, then grinding them coarsely. I think you'll like it.

For some reason, I especially enjoy the bits of coriander and cumin on brisket or lamb. Fennel seed works well too.

Love the idea of dry roasted whole spices.

How do you think coriander and cumin seeds would be on brisket/ribs?

Canugghead

make sure to let roasted spices cool completely before grinding, don't ask how I know 

caliking

zahulio said:

caliking said:

Looks good!

Try dry roasting whole spices, then grinding them coarsely. I think you'll like it.

For some reason, I especially enjoy the bits of coriander and cumin on brisket or lamb. Fennel seed works well too.

Love the idea of dry roasted whole spices.

How do you think coriander and cumin seeds would be on brisket/ribs?

They would he fantastic

Those spices go well on robust meats like beef and lamb. Venison too.