Pastrami Beef Ribs...

Discussion in 'Beef' started by worktogthr, Feb 15, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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:



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


    Plopped the ribs in the brine:

    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!
     
  2. They should be good! Keep the pics coming.

    Happy smoken.

    David
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I'm in !
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here they are out of the brine:


    Rinsed and dried them and then a light coating of mustard

    And a generous coating of pastrami rub:

    Sticking them in the fridge until either Saturday or Sunday when I plan to smoke them. I'll be back!
     
    humdinger likes this.
  5. I'm on the edge of my recliner, More Pics   These are going to have to be good 

    Gary
     
  6. one eyed jack

    one eyed jack Master of the Pit

    [​IMG]   What a cool idea.  I am on stand by to hear how they turn out.
     
  7. bigd3077

    bigd3077 Meat Mopper

    I'm in as well!
     
  8. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    What a cool idea ! These are gonna be good. I will watching this thread, and await the pictures.[​IMG]
     
  9. I'm still on the edge of my seat !!!

    Gary
     
  10. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Me too...
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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!
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

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


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

    Be back!
     
    Last edited: Feb 21, 2015
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Blue smoke rolling...


    Everybody in!!!

     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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.



    I'll be back with more!
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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.

    Fighting some wind and snow right now.
     
    Last edited: Feb 21, 2015
  16. I'm headed your way, save me some

    Gary
     
  17. worktogthr

    worktogthr Master of the Pit SMF Premier Member

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

    Here they are:




    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.
     
    dirtsailor2003 likes this.
  18. texasguy

    texasguy Newbie

    Just started smoking some corned beef. Im using hickory. I never tried tried this before. We will see how it comes out.
     
  19. [​IMG]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
     
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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
     

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