Smoked Beef Pastrami Ribs

Beef Pastrami Ribs

Turn rich beef ribs into bold, deli-style pastrami with a deep cure, peppery crust, and slow smoke. Perfect for slicing thick and serving hot off the board.

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Ingredients

• Beef Ribs (plate ribs preferred)
• 1/3 cup Kosher Salt
• 3 tbsp Pickling Spice
• 2 tbsp Pink Curing Salt (Prague Powder #1)
• 1 gallon Water (or enough to fully cover ribs)

For the Pastrami Rub (after brine)

• 4 tbsp fresh coarsely ground black pepper
• 2 tbsp coriander powder
• 1 tsp mustard powder
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder

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Instructions

1️⃣ Brine

1. In a large container, combine water, kosher salt, pickling spice, and pink curing salt. Stir until fully dissolved.
2. Place ribs in a brining bag or food-safe container.
3. Pour brine over ribs until fully submerged.
4. Seal and refrigerate for 7–10 days, flipping once daily to ensure even curing.

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2️⃣ Rinse & Dry

1. Remove ribs from brine.
2. Rinse thoroughly under cold water to remove excess cure.
3. Pat completely dry with paper towels.
4. Place uncovered in the fridge for 12–24 hours to develop a tacky surface (pellicle) for better smoke adhesion (optional but recommended).

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3️⃣ Season

1. Lightly coat ribs with a binder (mustard or beef tallow).
2. Generously apply pastrami rub, pressing it firmly onto all sides.

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4️⃣ Smoke

1. Preheat smoker to 250°F.
2. Use oak, hickory, or cherry wood.
3. Smoke ribs until internal temperature reaches 165–170°F (about 4–5 hours depending on size).

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5️⃣ Wrap & Finish

1. Wrap ribs tightly in butcher paper or foil.
2. Return to smoker and cook until internal temperature reaches 200–203°F and ribs are probe tender.

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6️⃣ Rest & Slice

1. Remove from smoker and rest wrapped for at least 1 hour.
2. Slice between bones or carve across the grain.
3. Serve hot and enjoy that smoky, peppery pastrami flavor.

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🔥 Pro Tip: Chill overnight after cooking for ultra-clean slices, then reheat gently before serving for true deli-style pastrami ribs.