Pastrami Beef Ribs... A second attempt.

Discussion in 'Curing' started by worktogthr, Jan 25, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    A while back I tried to combine my two favorite smoked items, pastrami and beef ribs into one hand held masterpiece and it was an epic fail. Here's that thread:

    http://www.smokingmeatforums.com/t/178333/pastrami-beef-ribs

    The main issue with the first attempt was that the overall saltiness and pepperiness (definitely not a word) made them basically inedible. My guess is that since they were individually sliced bones there was just too much of a very assertive rub and I used Pop's Brine with the full salt content (which I love for belly bacon, but in my opinion is too salty for pastrami). It was a relatively inexpensive experiment so I didn't cry too much when I had to throw them in the garbage.

    So now, I have found nestled deep in the back of my freezer a rack of short ribs and im going to take another crack at this!

    So here are the characters:
    1 tablespoon of cure #1
    3 tablespoons of pickling spice
    1/3 cup of kosher salt
    A whole mess of garlic
    1 gallon of water


    Mixed it all up and it looked like this:

    Peeled the membrane off the ribs:

    Some more photos of the ribs before they hit the curing brine:


    And in it goes:

    Now for some questions:

    How long do you all think it needs in the brine to fully cure? For corned beef @Pops6927recommends 10-20 days.

    Does how long you leave it in the brine really matter? I have to travel Super Bowl weekend for work so there is a chance it might end up in the brine for closer to three weeks? Or am I better off giving it only 5 or 6 days in the brine and smoking it this weekend.

    Well thanks for looking and for all of your help.

    -Chris
     
    Last edited: Jan 25, 2016
    disco likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Lets see.

    Pops corned beef is a packer brisket I bet. Ribs are alot thinner.

    5-6 days might me long enough. I wouldnt think but maybe? I would inject if you go this route.

    3 weeks? I have done a bone in pork loin for 28 days. Brine got ropy. Needed to change it out.



    If it was me. Inject and go the 5-6 days.

    Sorry, not much help
     
    Last edited: Jan 25, 2016
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    5-6 days was definitely my thought as well. I'd like to try it this weekend but I wasn't sure. Do you think injecting is a must? I measured and no part of it is more than two inches.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Injecting wont hurt. Even at 2 inches 5-6 days is close.
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    As far as safety is concerned I will be smoking them around 225-250 so they should get out of the danger zone in under 4 hours anyway. Does it matter if they are under cured?
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nope. Doesnt matter if hot cooking.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to seeing the outcome!

    Al
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for the help. They will be on the smoker either Saturday or Sunday!
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    [​IMG]  Yeah they restocked the popcorn 

    I'll be back

    Richie
     
  10. donr

    donr Smoking Fanatic

    In your first try you mentioned that the ribs were too salty.  I noticed this the first time I tried pastrami as well.  When cooking you have moisture that leaves the meat.  This will concentrate whatever flavor is in there (salt).  I suggest soaking the meat in ice water to help pull some of the out of the meat.  I soak store bought corned beef flats for about 12 hours, changing the water a couple of times.  I do this even if I'm just cooking it in a crock pot.

    Don
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I am probably going to take them out of the brine Friday, slice off a little piece for a fry test and proceed from there. If it's too salty I will definitely soak it! I did use the low salt version of the brine this time so I'm hoping it should work out just fine.
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Pulled out of the cure today after about 5 days:

    Coated with some pastrami rub:

    Wrapped up and into the fridge until Sunday when I smoke them up. Not sure which cooker yet but I am thinking the WSM.
     
    Last edited: Jan 29, 2016
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    :popcorn. :cheers:

    Use the mini. Wait, you have a mini?
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Hahaha I don't have a mini but I do have a smokey joe that rarely gets used...probably going to use the WSM18 because I might make some baby backs too
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Build a mini.:biggrin:
     
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Would love to but my skill set when it comes to being handy is limited haha
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very easy to do. Pm me if you want.


    Now back on topic.
     
  18. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So after a couple of days in the fridge they are in the MES with Cookin' Pellets Perfect Mix (Hickory, Apple, maple, and cherry).


    Got the MES running at about 240. I will be back in a few hours!
     
  19. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    After 4 hours of smoke, time to wrap them up:


    Probably wrap them for a couple of hours. Be back later!
     
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Those look GOOD! I'll bet the flavor rocks.
     

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