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!