Pastrami Beef Ribs

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Prep Time: 5-7 Days | Cook Time: 8-10 hrs

𝘽𝙧𝙞𝙣𝙚:

  • 1 1/2 gallons of water
  • 4-5 lbs of ice
  • 3 c of Kosher salt
  • 1 1/2 c white sugar
  • 2 tbsp pink curing salt
  • 1 whole garlic cloves
  • 1/4 c pickling spice

 

𝙍𝙪𝙗:

  • 2 tbsp black peppercorns
  • 2tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 1 tbsp kosher salt
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tbsp brown sugar
  • 1 tbsp chili powder (optional)
  1. In a large a large pot bring water to a boil
  2. Add in your brine ingredients and cook until salts and sugar’s dissolve. Constantly stirring
  3. In a large bucket add in your ice and pour in your brine
  4. Trim your beef ribs and place in brine bucket then into the fridge for 7 days
  5. Day of cook add peppercorns, coriander seeds and mustard seeds to a pan on medium heat and toast till fragrant.
  6. Blend toasted seeds then add to a bowl with the rest of rub ingredients and mix
  7. Take your beef ribs out of brine, rinse thoroughly and pat dry.
  8. Dijon mustard as a binder then coat ribs w/ rub
  9. Place your thermometer in and set it to 200 degrees
  10. Fire up your smoker to 250 degrees then place your ribs in and smoke for 8-10 hours
  11. Allow ribs to rest for 1 hour before slicing up.

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