Masala and Prep: In a food processor or blender, add in all ingredients other than the ribs and blend till they form a thick paste.
2. Step
Divide ¼ of the masala mixture out and set aside.
3. Step
Pat ribs dry and if your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
4. Step
Apply the remaining ¾ of the masala mixture evenly on the meat side of the ribs (top and sides).
5. Step
Cover loosely and chill in the refrigerator for 4 hrs.
6. Step
Smoking the Ribs: In a small mixing bowl, combine apple juice and the ¼ masala mixture you set aside previously.
7. Step
Preheat your smoker to 180°F.
8. Step
Smoke the ribs, meat-side up, for 3 hours.
9. Step
Transfer the ribs to a rimmed baking sheet and increase the smoker temperature to 225°F.
10. Step
Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs (1 rack per sheet of foil, leaving you two extra sheets of foil) and pull up the sides to keep the liquid enclosed.
11. Step
Brush the masala juice mix over the ribs – use all of it.
12. Step
Lay the remaining sheets of foil on top of the ribs and tightly crimp the edges so there is no leakage.
13. Step
Return the foiled ribs to the grill and cook for an additional 3 hours.
14. Step
Carefully remove the foil from the ribs. Discard the foil. Arrange the ribs directly on the smoker grate and continue to smoke until the sauce tightens, 30 to 60 minutes more.
15. Step
Remove from the grill and let cool for a few minutes.
