Garam Masala Rub
This Indian-inspired smoking rub is based on the classic garam masala blend, which literally means 'hot spices.' The warm, sweet-spicy notes of cardamom, cinnamon, and black pepper pair exceptionally well with hickory smoke. The rub forms an aromatic, dark brown bark during smoking reminiscent of tandoori dishes.
Ingredients(for 1 kg)
Instructions
Mix Rub
5 minutesCombine all spices in a bowl. Sprinkle the finished rub onto the patted-dry meat and firmly massage in with your hands until all surfaces are evenly covered.
Resting Time
4-8 hoursLeave the rubbed meat covered in the refrigerator for 4-8 hours. The spices penetrate the surface and begin forming a slight crust. Remove from the refrigerator 30 minutes before smoking.
Smoking
3-5 hoursPreheat the smoker to 120-135 °C and add hickory and apple wood chips. Smoke the meat until a core temperature of 74-77 °C is reached. The garam masala bark develops a deep brown, aromatic crust.
Pro Tip
Add garam masala only at the end of meal preparation or during smoking – heating it too long causes the delicate aromatic oils to evaporate.
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