Pastrami-Style Smoked Beef Ribs
Kick your beef ribs up a few notches by giving them the pastrami treatment! A hefty rack of beef plate ribs are brined in a curing solution then seasoned generously and smoked until tender. A fun and rewarding BBQ project for any time of year!
Pastrami-Style Smoked Beef Ribs
Rated 3.5 stars by 13 users
Category
Beef
Cuisine
American
Author:
PS Seasoning
Servings
6
Prep Time
40 minutes
Cook Time
4 hours
Kick your beef ribs up a few notches by giving them the pastrami treatment! A hefty rack of beef plate ribs are brined in a curing solution then seasoned generously and smoked until tender. A fun and rewarding BBQ project for any time of year!
Ingredients
- 10 LB – Beef Plate Short Ribs
- ½ Gallon – Water
- 1 Cup – Kosher Salt
- 2/3 Cup - Sugar
- 1 TB – Pink Cure
- ½ Cup – Pickling Spice
- 1 Gallon – Cold water/Ice
- ¼ Cup – Bier Hall Mustard
-
½ Cup – BBQ General SPG Rub
- ¼ Cup – Coriander, cracked
- ¼ Cup – Black Pepper, cracked
- ¼ Cup – Mustard seed, cracked
- 2 TB – Celery Seed, cracked
Directions
- Bring ½ gallon of water to a boil and then add the kosher salt, sugar, pink cure and pickling spice. Stir until dissolved.
- Combine th brine mixture with 1 gallon ice cold water to cool rapidly.
- Trim the beef ribs as needed, removing the top fat cap and any visible silver skin.
- Place the ribs in a brine bag and pour the brine mixture into the bag.
- Seal and place in the fridge to brine for 8 days.
- Remove the ribs from the brine and rinse well under cold water.
- Pat the ribs dry with paper towel and place on a rack lined tray. Place in the fridge overnight to dry and form a pellicle.
- Smoking day – Preheat smoker to 250 degrees.
- Score along the bone on the underside of the ribs.
- Slather the ribs with mustard.
- Combine the coriander, black pepper, mustard seed and celery seed together and then season the ribs on all sides.
- Place the ribs directly on the smoker, meat side up for 3-4 hours, until a nice bark has developed.
