Pastramied Beef Ribs with Pop's Brine? Anyone ever tried this?

[worktogthr]

I have  some really meaty beef back ribs in my freezer. They are cut into individual ribs and  look like this:

image.jpg

• worktogthr
• Sep 25, 2014

image.jpg

• worktogthr
• Sep 25, 2014

I have recently tried and enjoyed bacon-on-a-stick using Pop's Brine and traditional Pastrami using the same brine.  Two of my favorite things to smoke are these beef ribs and pastrami, so I was thinking about how I could combine the two.  I wanted to make pastramied beef ribs by curing them to make corned beef ribs, then dry rubbing them with my pastrami rub, and then smoking them how I usually would (3-2-1).  The only thing I am unsure about is how long to cure them for.  I have read Pop's guidelines many times but this is a cut that's not really mentioned.  If anyone has any ideas please share as I am off next week and would like to make this is vacation project. Thanks!!

 

[mdboatbum]

Since you're not going to be cold smoking them, it's not necessarily a safety issue but more of a flavoring issue. I would guess a week in Pops' brine would do the trick. The meat at its thickest appears to be less than an inch, so I'd think it would definitely cure all the way through in that time or probably even less.

 

[worktogthr]

Since you're not going to be cold smoking them, it's not necessarily a safety issue but more of a flavoring issue. I would guess a week in Pops' brine would do the trick. The meat at its thickest appears to be less than an inch, so I'd think it would definitely cure all the way through in that time or probably even less.[/quote

That makes sense! Thanks so much for the quick feedback

 

[pc farmer]

Are you going to do this?

I bet it will be great tasting.

 

[worktogthr]

Are you going to do this?

I bet it will be great tasting.

Yep! Took them out of the freezer on Wednesday. Going to get them in the brine as soon as they are thawed. Probably smoke them some time next week. I'll be sure to share the results!