Slow Smoked Tikka Masala Ribs

St. Louis ribs never smelled so good.

Fall in love with Sukhi’s Tikka Masala Sauce in this Slow-Smoked Ribs recipe. Apple and mesquite charcoal chips infuse savory, chipotle flavor into the juicy, melt-in-your-mouth St. Louis style ribs – with a Tikka twist! This recipe takes some time and patience but trust us — you’ll be glad you waited.


Smoked Tikka Masala Ribs
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5 from 1 vote

Slow Smoked Tikka Masala Ribs

Course dinner, Lunch, Main Course
Cuisine American, Indian
Keyword Chicken Tikka Masala, Indian Food, Curry, ribs, tikka masala
Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings 8 lbs


  • 2-3 packages Sukhi's Tikka Masala Curry Sauce
  • 2 racks St. Louis ribs 6-8 lbs. in total
  • salt
  • pepper freshly ground


  • Preheat your smoker to 225° F.
  • Add your favorite chips or pellets to smoker. We like a combination of apple and mesquite chips for a nice but not overbearing flavor. 
  • While your smoker warms up, use a paper towel grip to remove the silver skin (the thin membrane) from the back of the ribs.
  • Rub salt and pepper all over the ribs.
  • Rub thoroughly with Sukhi’s Tikka Masala Curry Sauce, ensuring that you cover both sides as well as the ends.
  • Add ribs to smoker, meat side-up with lots of woodchips. Close the smoker door and allow to smoke for 2-3 hours without opening the doors. This is when the meat will really absorb that delicious, smoky flavor.
  • After 2 hours, remove ribs, wrap in foil, and return to smoker for an additional 2 hours.
  • After those two hours, remove foil, and allow ribs to smoke for an additional hour. This will allow the surface to crisp up, and ensures that the curry forms a deep, delicious bark on the surface.
  • Let rest for a few minutes, slice up, and enjoy!


  • These Slow-Smoked Tikka Masala Ribs go great with greens, yogurt sauce, or all by themselves!

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