Smoked Pastrami Beef Ribs

Serves 1
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Directions

  1. 1Combine the water, kosher salt, light brown sugar, pink curing salt, and pickling spice in a large pot.
  2. 2Combine the water, kosher salt, light brown sugar, pink curing salt, and pickling spice in a large pot.
  3. 3Combine the water, kosher salt, light brown sugar, pink curing salt, and pickling spice in a large pot.
  4. 4Bring the brine mixture to a boil.
  5. 5Bring the brine mixture to a boil.
  6. 6Bring the brine mixture to a boil.
  7. 7Remove the brine from the heat and set aside to cool down completely, adding ice to speed up the process.
  8. 8Remove the brine from the heat and set aside to cool down completely, adding ice to speed up the process.
  9. 9Remove the brine from the heat and set aside to cool down completely, adding ice to speed up the process.
  10. 10Unpackage the American Wagyu beef ribs from Snake River Farms.
  11. 11Unpackage the American Wagyu beef ribs from Snake River Farms.
  12. 12Unpackage the American Wagyu beef ribs from Snake River Farms.
  13. 13Trim any thick pieces of fat and silver skin from the top of the beef ribs until it looks like the example shown.
  14. 14Trim any thick pieces of fat and silver skin from the top of the beef ribs until it looks like the example shown.
  15. 15Trim any thick pieces of fat and silver skin from the top of the beef ribs until it looks like the example shown.
  16. 16Place the trimmed beef ribs into a large container.
  17. 17Place the trimmed beef ribs into a large container.
  18. 18Place the trimmed beef ribs into a large container.
  19. 19Pour the cooled pastrami brine over the beef ribs in the container.
  20. 20Pour the cooled pastrami brine over the beef ribs in the container.
  21. 21Pour the cooled pastrami brine over the beef ribs in the container.
  22. 22Cover the container and let the beef ribs sit in the fridge for 7 to 10 days, flipping them over once per day.
  23. 23Cover the container and let the beef ribs sit in the fridge for 7 to 10 days, flipping them over once per day.
  24. 24Cover the container and let the beef ribs sit in the fridge for 7 to 10 days, flipping them over once per day.
  25. 25After about a week, take the beef ribs out of the brine.
  26. 26After about a week, take the beef ribs out of the brine.
  27. 27After about a week, take the beef ribs out of the brine.
  28. 28Rinse the beef ribs off in cold water.
  29. 29Rinse the beef ribs off in cold water.
  30. 30Rinse the beef ribs off in cold water.
  31. 31Pat the beef ribs completely dry with paper towels.
  32. 32Pat the beef ribs completely dry with paper towels.
  33. 33Pat the beef ribs completely dry with paper towels.
  34. 34Cover the outside of the beef ribs in a yellow mustard binder.
  35. 35Cover the outside of the beef ribs in a yellow mustard binder.
  36. 36Cover the outside of the beef ribs in a yellow mustard binder.
  37. 37Generously layer on the pastrami rub all over the beef ribs, ensuring it's evenly coated.
  38. 38Generously layer on the pastrami rub all over the beef ribs, ensuring it's evenly coated.
  39. 39Generously layer on the pastrami rub all over the beef ribs, ensuring it's evenly coated.
  40. 40Place the seasoned beef ribs on a rack in the smoker.
  41. 41Place the seasoned beef ribs on a rack in the smoker.
  42. 42Place the seasoned beef ribs on a rack in the smoker.
  43. 43Smoke the beef ribs at 250 degrees Fahrenheit for about 8 to 10 hours.
  44. 44Smoke the beef ribs at 250 degrees Fahrenheit for about 8 to 10 hours.
  45. 45Smoke the beef ribs at 250 degrees Fahrenheit for about 8 to 10 hours.
  46. 46Spray the beef ribs down with apple cider vinegar every 45 minutes or so while smoking.
  47. 47Spray the beef ribs down with apple cider vinegar every 45 minutes or so while smoking.
  48. 48Spray the beef ribs down with apple cider vinegar every 45 minutes or so while smoking.
  49. 49Once the internal temperature of the beef ribs hits about 204 degrees Fahrenheit, remove them from the smoker.
  50. 50Once the internal temperature of the beef ribs hits about 204 degrees Fahrenheit, remove them from the smoker.
  51. 51Once the internal temperature of the beef ribs hits about 204 degrees Fahrenheit, remove them from the smoker.
  52. 52Wrap the beef ribs in butcher paper.
  53. 53Wrap the beef ribs in butcher paper.
  54. 54Wrap the beef ribs in butcher paper.
  55. 55Place the wrapped beef ribs in an aluminum pan and then into a Cambro or cooler to rest for at least 2 hours.
  56. 56Place the wrapped beef ribs in an aluminum pan and then into a Cambro or cooler to rest for at least 2 hours.
  57. 57Place the wrapped beef ribs in an aluminum pan and then into a Cambro or cooler to rest for at least 2 hours.
  58. 58Unwrap the rested pastrami beef ribs.
  59. 59Unwrap the rested pastrami beef ribs.
  60. 60Unwrap the rested pastrami beef ribs.
  61. 61Slice the pastrami beef ribs to enjoy.
  62. 62Slice the pastrami beef ribs to enjoy.
  63. 63Slice the pastrami beef ribs to enjoy.

Ingredients

  • 1 gallon water
  • 1 gallon water
  • 1 gallon water
  • 0.5 cup kosher salt
  • 0.5 cup kosher salt
  • 0.5 cup kosher salt
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 2 tbsp pink curing salt
  • 2 tbsp pink curing salt
  • 2 tbsp pink curing salt
  • 3 tbsp pickling spice
  • 3 tbsp pickling spice
  • 3 tbsp pickling spice
  • 1.5 cups ice
  • 1.5 cups ice
  • 1.5 cups ice
  • rack American Wagyu beef ribs
  • rack American Wagyu beef ribs
  • rack American Wagyu beef ribs
  • yellow mustard
  • yellow mustard
  • yellow mustard
  • pastrami rub
  • pastrami rub
  • pastrami rub
  • apple cider vinegar
  • apple cider vinegar
  • apple cider vinegar

Equipment

large potknifelarge containerrefrigeratorpaper towelssmokerspray bottlebutcher paperCambroaluminum pan

Tips

  • Resting the beef ribs is important for redistributing juices and improving the end result.