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
  • 1/4 c pickling spice

𝙍𝙪𝙗:

 

ITEMS USED IN THE VIDEO:

  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. Take your beef ribs out of brine, rinse thoroughly and pat dry.
  6. Dijon mustard as a binder then coat ribs w/ rub
  7. Place your thermometer in and set it to 200 degrees
  8. Fire up your smoker to 250 degrees then place your ribs in and smoke for 8-10 hours
  9. Allow ribs to rest for 1 hour before slicing up.

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