“Indian” dry rub St. Louis ribs

cdnewman

I used the basic “sous vide eque@ method from amazing ribs, but went with a garam masala rub (borrowed from twosleeves.com). Cut a rack of Whole Foods colorado Berkshire St. Louis ribs into 4 rib chunks. Rubbed each with a thin layer of avocado mayo, diamond crystal salt and garam masala. Each chunk into a vacuum sealed bag. Froze 2, but one in the immersion circulator at 150 for 24 hours, then into an ice bath. Got the egg stable at 225, added one chunk each of cherry and pecan. Smoked the cooled ribs for 40 minutes. I think the Indian spices, the fatty ribs and the cherry smoke really played well together. 

the_crease

Interesting, I would’ve never thought of this concept, ever.  I’d try it though, looks good! 

Legume

I’ve used garam masala as a rub on baby backs before and really like it as a change of pace, just not with the mayo or SV.

gdenby

Looks good. I've used garam masala often. But the avocado mayo is something I've never tried. Have to put that on the trial list.

caliking

Looks good!

The twosleevers.com website has a bunch of great recipes. I love their variety. 

Teefus

I like non traditional rubs. I use Bavarian from Penzeys (crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage) along with Kosher salt for a change of pace on ribs. It complements the smoke really well and makes for a rustic European vibe. It looks like I need to try Indian next!