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INDIAN SPICE RUB
- 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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