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.
Pastrami Beef Ribs...
- Thread starter worktogthr
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I used the regular brine. And brined it for too long possibly. It's a work in progress so I won't give up! I will continue to experiment with this so maybe next time I will use the low salt brine. So far I have had the regular brine for belly bacon, canadian bacon, and pastrami and the saltiness was fine for me. For these ribs I just think the saltiness caused by curing time and the rub overwhelmed eveything
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 .
old straight up Ribs too much .
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!
one eyed jack
Master of the Pit
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.
Well, Darn! I did try to give you a point. Not having any luck making it work.
Last edited:
hahah me too but I am lucky. A local market sells these for 1.99 a pound. Sometimes as low as 1.49! I just don't know why they don't keep that meat on their rib eyes but Im not asking haha
Much appreciated. As mentioned above I can get these for fairly cheap so I will make another attempt.
donr
Smoking Fanatic
Once the curing reaches equilibrium, it won't absorb any more brine no matter how long it swims.
I soak my store bought corned beef overnight before I throw it into the crock pot or the smoker. Changing the water a couple of times.
You can make up small batches of brine, varying the salt content in each. Then soak a couple of ribs in each until you find the one that suits your taste.
You can do something similar with the rub. Go light on a couple, then a little heavier on a couple, etc. Then smoke them all at once and have a taste test.
I soak my store bought corned beef overnight before I throw it into the crock pot or the smoker. Changing the water a couple of times.
You can make up small batches of brine, varying the salt content in each. Then soak a couple of ribs in each until you find the one that suits your taste.
You can do something similar with the rub. Go light on a couple, then a little heavier on a couple, etc. Then smoke them all at once and have a taste test.
dave17a
Smoking Fanatic
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.
Yep! It was a learning experience that cost about $10. Unfortunately it was one of the cases where I ended up throwing the ribs I didn't eat away because I just thought they were too unpleasant to eat. But hey, you live and you learn
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