Indian Spice Rub

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  • 6 Tbsp curry powder
  • 3 Tbsp kosher salt
  • 1 Tbsp crushed red pepper flakes
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 2 tsp turmeric
  • 2 tsp ground ginger
  • 1 tsp garam masala


1Combine ingredients in a small bowl. 

2Rub onto meat and skin and allow to sit at least one hour before smoking.

Unused portions can be kept in an airtight container for up to 6 months.

Tip: Garam masala is the northern India equivalent of “chili powder” in the US.
It is a combination of spices that varies from one brand to another and is readily available in supermarkets. It is also commonly used in the Indian dishes khorma and tikka masala. 

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