Has anyone tried pastrami-style beef ribs?

[ThermoWorks]

Tried applying the pastrami process to beef ribs instead of brisket, and the results were unreal. Smoked to 165°F on our Weber kettle, wrapped in tallow, finished at 204°F. The texture was incredible. Anyone else playing with pastrami outside of brisket?
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[chef k-dude]

Reads and looks outstanding. I broke down a turkey once and took the wings and legs and coated them with pastrami rub, then smoked. That too was fantastic. I didn't brine or cure though.

 

[civilsmoker]

Those look really good! The pickled onion and pickle pic speaks volumes!

 

[ifitsdeadsmokeit]

I have given it thoughts but hesitant because impossible to find around here. Did you use a wet or dry cure? What rub did you use? I have a four bone in my freezer. This reminds me that st pattys day is coming up and need to be ready for some corned beef.

 

[rjob]

Nice work! Would definitely snack on a few.

 

[Redicans]

Whoa that looks very tasty!! Nice color on those!

 

[DRKsmoking]

Great looking ribs,

and now that is in my mind, Stop , my list is so full ... ha ha

Thanks for posting

David

 

[LanceR]

Well now you've done it.
This just hit the "to do" list.....