Pastrami Beef Ribs
Pastrami Beef Ribs
Ingredients
For the Brine
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup light brown sugar
- 2 tablespoons pink curing salt
- 3 tablespoons pickling spice
- 1 1/2 cups ice, to 2 cups
For the Beef Ribs
- 1 rack beef ribs
- 1/4 cup yellow mustard, as needed for binder
- 1/2 cup pastrami rub, as needed
- 1/4 cup beef tallow, as needed
Instructions
- 1
In a large pot, combine 1 gallon of water, 1/2 cup of kosher salt, 1/2 cup of light brown sugar, 2 tablespoons of pink curing salt, and 3 tablespoons of pickling spice.
⏱️ 5 min
- 2
Bring the mixture to a boil over medium-high heat, whisking constantly to dissolve the solids.
⏱️ 10 min
- 3
Remove the pot from the heat and set it aside to cool. Add 1 1/2 to 2 cups of ice to the brine to rapidly cool it down to room temperature or below.
⏱️ 15 min
- 4
While the brine cools, trim any excess fat or silverskin from the beef ribs.
⏱️ 10 min
- 5
Place the trimmed beef ribs into a large container suitable for brining.
⏱️ 2 min
- 6
Once the brine is completely cooled, pour it over the beef ribs, ensuring they are fully submerged. Cover the container.
⏱️ 3 min
- 7
Place the covered container with the ribs and brine in the refrigerator. Brine the beef ribs for 7 to 10 days, flipping them once per day to ensure even brining.
⏱️ 10080 min
- 8
After the brining period, remove the beef ribs from the brine and rinse them thoroughly with cold water to remove excess salt and spices.
⏱️ 5 min
- 9
Pat the ribs completely dry with paper towels. Apply a thin layer of yellow mustard over the entire surface of the ribs to act as a binder for the rub.
⏱️ 5 min
- 10
Generously apply the pastrami rub to all sides of the beef ribs, pressing it gently to adhere. Place the seasoned ribs on a wire rack.
⏱️ 5 min
- 11
Preheat your smoker to 250°F.
⏱️ 15 min•🌡️ 250
- 12
Place the seasoned beef ribs directly on the smoker grates. Smoke the ribs for approximately 8 to 10 hours, or until the internal temperature reaches about 204°F. Periodically spray the ribs with water or apple cider vinegar to maintain moisture, if desired.
⏱️ 600 min•🌡️ 250
- 13
Once the internal temperature of the beef ribs reaches about 204°F, carefully remove them from the smoker.
⏱️ 2 min
- 14
Wrap the hot ribs with beef tallow, then tightly wrap them in butcher paper.
⏱️ 3 min
- 15
Place the wrapped ribs in an insulated container to rest for 1 to 2 hours. This allows the juices to redistribute and the meat to tenderize further.
⏱️ 120 min
- 16
After resting, unwrap the Pastrami Beef Ribs. Slice the ribs against the grain or pull the meat off the bone as desired, and serve.
⏱️ 5 min
Kitchen Tools
Pastrami Beef Ribs
For the Brine
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup light brown sugar
- 2 tablespoons pink curing salt
- 3 tablespoons pickling spice
- 1 1/2 cups ice, to 2 cups
For the Beef Ribs
- 1 rack beef ribs
- 1/4 cup yellow mustard, as needed for binder
- 1/2 cup pastrami rub, as needed
- 1/4 cup beef tallow, as needed
Instructions
- 1
In a large pot, combine 1 gallon of water, 1/2 cup of kosher salt, 1/2 cup of light brown sugar, 2 tablespoons of pink curing salt, and 3 tablespoons of pickling spice.
⏱️ 5 min - 2
Bring the mixture to a boil over medium-high heat, whisking constantly to dissolve the solids.
⏱️ 10 min - 3
Remove the pot from the heat and set it aside to cool. Add 1 1/2 to 2 cups of ice to the brine to rapidly cool it down to room temperature or below.
⏱️ 15 min - 4
While the brine cools, trim any excess fat or silverskin from the beef ribs.
⏱️ 10 min - 5
Place the trimmed beef ribs into a large container suitable for brining.
⏱️ 2 min - 6
Once the brine is completely cooled, pour it over the beef ribs, ensuring they are fully submerged. Cover the container.
⏱️ 3 min - 7
Place the covered container with the ribs and brine in the refrigerator. Brine the beef ribs for 7 to 10 days, flipping them once per day to ensure even brining.
⏱️ 10080 min - 8
After the brining period, remove the beef ribs from the brine and rinse them thoroughly with cold water to remove excess salt and spices.
⏱️ 5 min - 9
Pat the ribs completely dry with paper towels. Apply a thin layer of yellow mustard over the entire surface of the ribs to act as a binder for the rub.
⏱️ 5 min - 10
Generously apply the pastrami rub to all sides of the beef ribs, pressing it gently to adhere. Place the seasoned ribs on a wire rack.
⏱️ 5 min - 11
Preheat your smoker to 250°F.
⏱️ 15 min•🌡️ 250 - 12
Place the seasoned beef ribs directly on the smoker grates. Smoke the ribs for approximately 8 to 10 hours, or until the internal temperature reaches about 204°F. Periodically spray the ribs with water or apple cider vinegar to maintain moisture, if desired.
⏱️ 600 min•🌡️ 250 - 13
Once the internal temperature of the beef ribs reaches about 204°F, carefully remove them from the smoker.
⏱️ 2 min - 14
Wrap the hot ribs with beef tallow, then tightly wrap them in butcher paper.
⏱️ 3 min - 15
Place the wrapped ribs in an insulated container to rest for 1 to 2 hours. This allows the juices to redistribute and the meat to tenderize further.
⏱️ 120 min - 16
After resting, unwrap the Pastrami Beef Ribs. Slice the ribs against the grain or pull the meat off the bone as desired, and serve.
⏱️ 5 min