Bought a rack of back ribs at the grocery. For those who are unfamiliar with pork rib terminology, as you move up the rib you get more meat on them. Back ribs or baby back ribs are the meatiest, while St. Louis cut is my favorite. More here: https://en.wikipedia.org/wiki/Pork_ribs
So I had a rack of Ribs. I had a BBQ. I was out of rub and BBQ sauce. Oops. Choice was a run back to the grocery store, mix my own rub, or improvise. As I was in a hurry, a run to the store was out, and I didn’t feel like doing the whole mix my own thing right then. And I’ve had a hankering for Curry…
So I decided on an experiment. Use curry powder as a BBQ Rub. It worked.
I used “Merwanjee Poonjiajee & Sons Private Ltd. Madras Curry Powder” a “Sun Brand” est. 1876 Prince’s Dock, Bombay India
Just sprinkled it on the ribs in a modest layer. It was fine enough I didn’t feel the need to actually rub it in. I just let it sit for about an hour to reach room temperature and soak in some of the flavor. Then, onto a gas grill, covered, running at about 270 F / 135 C. Indirect heat from the burner ‘one over’. A few hours. About 3. I did run it up to about 350 for 20 minutes in the middle to do a couple of lamb chops as the spouse wanted lamb, so one end is a little over done from that, but the rest is quite nice.
Not as BBQ as usual, and not as Curry as expected. A very interesting 1/2 way of it all. The bark (spicy crusty bit) is very tasty and the meat is fall of the bone nice.
All in all a very successful experiment. I’ll be doing it again.
If you are one of those folks who likes a good curry, but also wants to BBQ, I suggest giving it a try.