Pastrami Beef Ribs...

worktogthr

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• Feb 15, 2015

• #1

Thanks to some encouragement I've decided to take the plunge and try to combine two of my favorite things to smoke. Thawed some sliced beef back ribs I had in my freezer:

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• worktogthr
• Feb 15, 2015

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• worktogthr
• Feb 15, 2015

Mixed up a gallon of Pop's Brine and added a couple of tablespoons of pickling spice:

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• worktogthr
• Feb 15, 2015

Plopped the ribs in the brine:

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• worktogthr
• Feb 15, 2015

Since this my first time trying this I am going to go with a relatively short curing time of 5 days. On the fifth day I will remove them from the brine, rinse and dry them, rub them with my pastrami rub and let them chill in the fridge until Saturday or Sunday until I can smoke them. Will probably 3-2-1 them with Apple as I usually use a lighter wood for pastrami. See you in 5 days!

 

themule69

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• Feb 15, 2015

• #2

They should be good! Keep the pics coming.

Happy smoken.

David

 

crazymoon

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• Feb 15, 2015

• #3

I'm in !

 

worktogthr

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• Feb 19, 2015

• #4

Here they are out of the brine:

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• worktogthr
• Feb 19, 2015

Rinsed and dried them and then a light coating of mustard

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• worktogthr
• Feb 19, 2015

And a generous coating of pastrami rub:

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• worktogthr
• Feb 19, 2015

Sticking them in the fridge until either Saturday or Sunday when I plan to smoke them. I'll be back!

 

• 

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gary s

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• Feb 19, 2015

• #5

I'm on the edge of my recliner, More Pics   These are going to have to be good 

Gary

 

one eyed jack

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• Feb 20, 2015

• #6

  What a cool idea.  I am on stand by to hear how they turn out.

 

bigd3077

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• Feb 21, 2015

• #7

I'm in as well!

 

hoity toit

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• Feb 21, 2015

• #8

What a cool idea ! These are gonna be good. I will watching this thread, and await the pictures.

 

gary s

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• Feb 21, 2015

• #9

I'm still on the edge of my seat !!!

Gary

 

hoity toit

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• Feb 21, 2015

• #10

Me too...

 

worktogthr

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• Feb 21, 2015

• #11

Today is the day!!! The smoke will begin around noon (EST haha). I'll be sure to take and post some pics! Have to go to the doctor for a physical first. He's going to tell me I gained a few pounds and I will direct him to this forum haha. Be back later!

 

worktogthr

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• Feb 21, 2015

• #12

Waiting for the smoker to get up to temp...

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• worktogthr
• Feb 21, 2015

Throwing on some baby backs with Jeff's rub for my wife. She's not a fan of beef ribs.

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• worktogthr
• Feb 21, 2015

Be back!

 

Last edited: Feb 21, 2015

worktogthr

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• Feb 21, 2015

• #13

Blue smoke rolling...

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• worktogthr
• Feb 21, 2015

Everybody in!!!

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• worktogthr
• Feb 21, 2015

 

worktogthr

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• Feb 21, 2015

• #14

Here they were at the 3 hour mark. Time to foil. Pastrami beef ribs just go in the foil meat side up with no liquid and the baby backs meat side down in an apple juice and maple bourbon combo.

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• worktogthr
• Feb 21, 2015

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• worktogthr
• Feb 21, 2015

I'll be back with more!

 

worktogthr

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• Feb 21, 2015

• #15

Out of the foil. Pastrami beef ribs not as tender as I suspected at this point. Usually more pull back after the 2. Held consistant temps. Baby backs seem right on track. Forgot to snap a pic of them.

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• worktogthr
• Feb 21, 2015

Fighting some wind and snow right now.

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• worktogthr
• Feb 21, 2015

 

Last edited: Feb 21, 2015

gary s

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• Feb 21, 2015

• #16

I'm headed your way, save me some

Gary

 

worktogthr

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• Feb 21, 2015

• #17

Well... I hate to disappoint... But I think this was a semi fail.

Here they are:

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• worktogthr
• Feb 21, 2015

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• worktogthr
• Feb 21, 2015

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• worktogthr
• Feb 21, 2015

So I think the problem might be that when you eat pastrami, it is sliced and the crust or bark is super flavorful but only covers a small amount of the actual meat. In the case of these individual beef ribs the rub seems to totally overpower the meat. The meat without the bark taste likes really good pastrami but there is just too much surface area for rub. Perhaps next time I will apply minimal rub or only rub the top and bottom of the ribs. Also it seems a bit salty, so maybe less time
In the brine or just a cut in the mount of salt could work. Well a learning experience if nothing else.

 

• 

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texasguy

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Feb 21, 2015

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• Feb 21, 2015

• #18

Just started smoking some corned beef. Im using hickory. I never tried tried this before. We will see how it comes out.

 

oregon smoker

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• Feb 21, 2015

• #19

good job on the updates, you had my undivided attention. I make my pastrami as well, I think you might be on track with the surface area being an issue. I have some beef ribs in the freezer.... might be time to pull them out and play, your concept is outstanding

tom

 

worktogthr

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• Feb 21, 2015

• #20

Oregon Smoker said:

:Looks-Great: good job on the updates, you had my undivided attention. I make my pastrami as well, I think you might be on track with the surface area being an issue. I have some beef ribs in the freezer.... might be time to pull them out and play, your concept is outstanding
tom

Click to expand...

Thanks for the words of encouragement! I let some of them cool a little bit and I think the main culprit might have been the saltiness combined with the peppery rub. It left and unpleasant burn on the tongue. Perhaps it was just the over curing of it. I will try a smaller batch again in the future and cute for less time and with less kosher salt