Pastrami Beef Ribs

Smoked beef ribs get a pastrami-style rub and finish for a bold, briny twist on classic BBQ.

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Prep Time: 5

Cook Time: 8

Total Time: 5 8

Servings:

Calories: 157kcal

Brine the ribs (5–7 days ahead) In a large pot, combine water, kosher salt, brown sugar, pickling spice, and pink curing salt. Stir until dissolved. Boil. Let the brine cool completely.
Place the beef ribs in a large food-safe container or resealable bag and submerge in the brine. Refrigerate for 5 to 7 days, flipping the ribs once daily.
After curing, remove the ribs from the brine and rinse under cold water. Then soak the ribs in fresh cold water for 2 hours, changing the water halfway through. This helps reduce saltiness.
Pat the ribs dry. Rub with a light coat of yellow mustard or oil if using a binder. Combine the rub ingredients and coat the ribs generously on all sides, pressing it in for good adhesion.
Set your smoker to 250°F. Use hickory, oak, or a mix with cherry wood for a nice balance of boldness and sweetness.
Place the ribs bone-side down on the smoker. Let them smoke unwrapped for about 4–5 hours, until a rich bark forms and internal temp reaches around 165–175°F
Wrap the ribs tightly in butcher paper or foil and return to the smoker. Continue smoking until the internal temperature hits 200–205°F and the ribs probe like soft butter (usually 2–3 more hours).
Let the wrapped ribs rest for at least 45 minutes in a cooler or warm oven. Slice between the bones and serve.