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.
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
Instructions
1️⃣ Brine
- In a large container, combine water, kosher salt, pickling spice, and pink curing salt. Stir until fully dissolved.
- Place ribs in a brining bag or food-safe container.
- Pour brine over ribs until fully submerged.
- Seal and refrigerate for 7–10 days, flipping once daily to ensure even curing.
2️⃣ Rinse & Dry
- Remove ribs from brine.
- Rinse thoroughly under cold water to remove excess cure.
- Pat completely dry with paper towels.
- Place uncovered in the fridge for 12–24 hours to develop a tacky surface (pellicle) for better smoke adhesion (optional but recommended).
3️⃣ Season
- Lightly coat ribs with a binder (mustard or beef tallow).
- Generously apply pastrami rub, pressing it firmly onto all sides.
4️⃣ Smoke
- Preheat smoker to 250°F.
- Use oak, hickory, or cherry wood.
- Smoke ribs until internal temperature reaches 165–170°F (about 4–5 hours depending on size).
5️⃣ Wrap & Finish
- Wrap ribs tightly in butcher paper or foil.
- Return to smoker and cook until internal temperature reaches 200–203°F and ribs are probe tender.
6️⃣ Rest & Slice
- Remove from smoker and rest wrapped for at least 1 hour.
- Slice between bones or carve across the grain.
- Serve hot and enjoy that smoky, peppery pastrami flavor.
🔥 Pro Tip: Chill overnight after cooking for ultra-clean slices, then reheat gently before serving for true deli-style pastrami ribs.