Grill-Smoked Sri-Lankan Roasted Curry Pork Ribs

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beerich

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Original poster
Aug 16, 2009
40
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Toronto
  • Back ribs, membrane off
  • Olive oil
  • Smoked Sri-Lankan curry powder
  • Pink Himalayan salt
  • Cherry chips in a smoker tube (didn't work out very well, need an updated approach to this)

  • 2 hours smoke at 250F
  • 2 hours wrap at 250F
  • 1 hour unwrap at 250F

Not bad.

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beerich

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Aug 16, 2009
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Toronto
Nothing. I forgot it's meant to be used directly on top of one of those flavour bars. I thought I could use it like a different tube that has more perforations. So the smoke didn't really take as it was sitting on the grill top. Next time, down underneath.
 

jcam222

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Jun 13, 2017
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Looks good and love the non standard flavor profile. You get the fever for smoke you may just have to switch to something charcoal and wood based :)
 
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Sven Svensson

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I love the flavors that different cultures of the world bring to the table. We don’t always have to stick with what’s familiar. I’m going to have to try that. The ribs look beautiful.
 
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beerich

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Aug 16, 2009
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I love the flavors that different cultures of the world bring to the table. We don’t always have to stick with what’s familiar. I’m going to have to try that. The ribs look beautiful.
Hit up your bulk food place as they have a billion spices and combinations. I did some lemon pepper ribs before this.
 
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beerich

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Aug 16, 2009
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Toronto
The good thing about proper Indian masalas (find a good place to buy them), is that they usually don't have salt in them. They give you that option. In fact, this masala is rather bland without the addition of salt.
 
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