Serves 1
Directions
- 1Combine the water, kosher salt, light brown sugar, pink curing salt, and pickling spice in a large pot.
- 2Bring the brine mixture to a boil.
- 3Remove the brine from the heat and set aside to cool down completely, adding ice to speed up the process.
- 4Unpackage the American Wagyu beef ribs from Snake River Farms.
- 5Trim any thick pieces of fat and silver skin from the top of the beef ribs until it looks like the example shown.
- 6Place the trimmed beef ribs into a large container.
- 7Pour the cooled pastrami brine over the beef ribs in the container.
- 8Cover the container and let the beef ribs sit in the fridge for 7 to 10 days, flipping them over once per day.
- 9After about a week, take the beef ribs out of the brine.
- 10Rinse the beef ribs off in cold water.
- 11Pat the beef ribs completely dry with paper towels.
- 12Cover the outside of the beef ribs in a yellow mustard binder.
- 13Generously layer on the pastrami rub all over the beef ribs, ensuring it's evenly coated.
- 14Place the seasoned beef ribs on a rack in the smoker.
- 15Smoke the beef ribs at 250 degrees Fahrenheit for about 8 to 10 hours.
- 16Spray the beef ribs down with apple cider vinegar every 45 minutes or so while smoking.
- 17Once the internal temperature of the beef ribs hits about 204 degrees Fahrenheit, remove them from the smoker.
- 18Wrap the beef ribs in butcher paper.
- 19Place the wrapped beef ribs in an aluminum pan and then into a Cambro or cooler to rest for at least 2 hours.
- 20Unwrap the rested pastrami beef ribs.
- 21Slice the pastrami beef ribs to enjoy.
Ingredients
- 1 gallon water
- 0.5 cup kosher salt
- 0.5 cup light brown sugar
- 2 tbsp pink curing salt
- 3 tbsp pickling spice
- 1.5 cups ice
- rack American Wagyu beef ribs
- yellow mustard
- pastrami rub
- apple cider vinegar
Equipment
large potknifelarge containerrefrigeratorpaper towelssmokerspray bottlebutcher paperCambroaluminum pan
Tips
- Resting the beef ribs is important for redistributing juices and improving the end result.
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