Picanha and beef rib pastrami

[617Smoker]

I started with a rack of beef ribs from Costco and a picanha, also from Costco, that I had in my freezer.

I made a curing brine from @thirdeys recipe on here, with a few adjustments for what I had on hand. I didn’t inject and I only cured for 8 days, which brought me to today. No pix per-cure, but here some pix out of the brine. You can see I cut the ribs into three pieces so they’d fit in the tub.

I soaked for an hour and then generously applied a pastrami style rub from another site-lots of black pepper and coriander.


I started with a rack of beef ribs from Costco and a picanha, also from Costco, that I had in my freezer.

I made a corning brine from thirdeyes recipe on here, with a few adjustments for what I had on hand. I didn’t inject and I only cured for 8 days, which brought me to today. No pix per-cure, but here they are in the brine and then out. I cut the ribs into three pieces so they’d fit in the tub



The picanha was amazing. I don’t know what a lower temp would have been like but it was super tender but not fall apart or mushy.

The ribs were also great-maybe a bit overcooked and wrapping them may have helped them stay a little juicier.

Other things I’d tweak is another soak to take a bit more salt out and a little less pepper in the rub.

Thanks for looking!

 

[forktender]

I started with a rack of beef ribs from Costco and a picanha, also from Costco, that I had in my freezer.

I made a curing brine from @thirdeys recipe on here, with a few adjustments for what I had on hand. I didn’t inject and I only cured for 8 days, which brought me to today. No pix per-cure, but here some pix out of the brine. You can see I cut the ribs into three pieces so they’d fit in the tub.View attachment 736698

I soaked for an hour and then generously applied a pastrami style rub from another site-lots of black pepper and coriander.
View attachment 736696View attachment 736697View attachment 736698View attachment 736700

I started with a rack of beef ribs from Costco and a picanha, also from Costco, that I had in my freezer.

I made a corning brine from thirdeyes recipe on here, with a few adjustments for what I had on hand. I didn’t inject and I only cured for 8 days, which brought me to today. No pix per-cure, but here they are in the brine and then out. I cut the ribs into three pieces so they’d fit in the tub

View attachment 736701View attachment 736702

The picanha was amazing. I don’t know what a lower temp would have been like but it was super tender but not fall apart or mushy.

The ribs were also great-maybe a bit overcooked and wrapping them may have helped them stay a little juicier.

Other things I’d tweak is another soak to take a bit more salt out and a little less pepper in the rub.

Thanks for looking!

View attachment 736704
View attachment 736703

Damn, that looks KILL'er!!!!
Nice work, I'm gonna try it with unpeeled/ fat on Tri Tips & the Dino beef ribs.