Did you use a pops regular brine or the low salt one?
We use the low salt one and its good for us.
We use the low salt one and its good for us.
Did you use a pops regular brine or the low salt one?
We use the low salt one and its good for us.
That all looks great , however with the price of meat now , I'd hard pressed to use some good looking Ribs like that to go Pastrami on...I like good
old straight up Ribs too much . :cool:
Looks good! Like Adam I too use less salt when using Pop's Brine. thus is a fun recipe and once you get it dialed in it'll be a good one! POINTS for the creativity!
I'll give you a point for giving it a try. It sounded like a good idea to me.
Well, Darn! I did try to give you a point. Not having any luck making it work.
Trial and error. That's what is all about.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.
Trial and error. That's what is all about.
The good thing is now everybody knows probably not to try this and you have an excuse to try something different
Gary