# Smoked Pastrami Beef Ribs

These Smoked Pastrami Beef Ribs are a must-try, combining brined and smoked Wagyu Plate Short Ribs for a unique BBQ experience.

- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- large pot
- knife
- large container
- refrigerator
- paper towels
- smoker
- spray bottle
- butcher paper
- Cambro
- aluminum pan

## Tips

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

## Source

- Original video: https://www.facebook.com/reel/739568255334130
- Recipe page: https://www.cliprecipe.com/recipe/82ce2e95-53ae-452d-aebb-aeeaf7dd9a8e
- Extracted: 2025-08-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt