Pastrami Beef Ribs

[MackeyC34]

I seem to recall seeing a post from someone about doing pastrami beef ribs but for the life of me I can't find it (maybe I was dreaming). Searching for it yielded nothing.

I came across a recipe https://barbecuebible.com/recipe/pastrami-beef-ribs/ for pastrami beef ribs and wondered if anyone else had tried them on the SF and if so, how did it work out?

I have two 4-bone long ribs in the freezer and kinda itching to try something new with one of them.

 

[MackeyC34]

As an update to my previous post, I followed Steve Raichlen’s recipe for Pastrami Beef Ribs. (https://barbecuebible.com/recipe/pastrami-beef-ribs/).

I had a 4-bone beef short ribs weighing about 4 lbs. and a 3 lb. beef brisket flat in the freezer, so I decided to give it a shot. The brisket was not called out in the recipe, but I decided not to waste the opportunity and the brine. I followed the 8-day pickling recipe directly.

After applying the rub. All wired up and ready to go. Weber Grillmaster Blend. Stabilized at 275. Water pan. 8 am start. Looking for 200 at the finish.

4 hours in. Raichlen say nothing about wrapping. Both cuts seem to be tracking each other temp-wise.
Decided to wrap at 160 as it seemed to be at the stall. Back on.

Pulled at 200 and headed to rest for an hour or so. Total wall clock cook time was 7.5 hours.

The big reveal.

And the votes are in

While it takes time (8 days plus the cook day) this is definitely worthwhile. I think next time I'll try making a corned beef and see how that works out.

 

[Bruno]

Smoke of the month candidate right there.

 

[MackeyC34]

Smoke of the month candidate right there.

Coming from you Bruno - I am honored. Thank you!

 

[abmet]

Smoke of the month candidate right there.

Absolutely!

 

[Bruno]

Coming from you Bruno - I am honored. Thank you

Coming from you Bruno - I am honored. Thank you!

Haha, thanks for even saying that.
I’m a huge Raichlen and pastrami fan so I’m sure that was good. Going the extra mile and brining it is impressive.

 

[MackeyC34]

I think my biggest takeaway from this was to give a try to something new and a 'stretch' for me from the normal. I had never brined/pickled anything for longer than 24 hours before. On this one I learned to trust SF a bit more. Rock solid at 275 for the entire cook and that's what I wanted. Bottom line - experiment.

 

[MackeyC34]

I think my biggest takeaway from this was to give a try to something new and a 'stretch' for me from the normal. I had never brined/pickled anything for longer than 24 hours before. On this one I learned to trust SF a bit more. Rock solid at 275 for the entire cook and that's what I wanted. Bottom line - experiment.

As a postscript here, one thing I might change should I do this again. After the 8-day pickling period, I think I will soak the meat in clear water in the fridge for several hours (with a change or two) - maybe half a day - to leach out some of the salt.

 

[Bruno]

As a postscript here, one thing I might change should I do this again. After the 8-day pickling period, I think I will soak the meat in clear water in the fridge for several hours (with a change or two) - maybe half a day - to leach out some of the salt.

I’ve tried to turn corned beef into pastrami and had it be way too salty. I soaked a little longer on the last one and it was pretty good. I have. A couple Wagyu corned beef rounds in the freezer, I’m going old school and boiling.

 

[SmokeDaddy]

As an update to my previous post, I followed Steve Raichlen’s recipe for Pastrami Beef Ribs. (https://barbecuebible.com/recipe/pastrami-beef-ribs/).

I had a 4-bone beef short ribs weighing about 4 lbs. and a 3 lb. beef brisket flat in the freezer, so I decided to give it a shot. The brisket was not called out in the recipe, but I decided not to waste the opportunity and the brine. I followed the 8-day pickling recipe directly.

After applying the rub. All wired up and ready to go. Weber Grillmaster Blend. Stabilized at 275. Water pan. 8 am start. Looking for 200 at the finish.
View attachment 5879

4 hours in. Raichlen say nothing about wrapping. Both cuts seem to be tracking each other temp-wise.
Decided to wrap at 160 as it seemed to be at the stall. Back on.
View attachment 5880

Pulled at 200 and headed to rest for an hour or so. Total wall clock cook time was 7.5 hours.

The big reveal.
View attachment 5881

And the votes are in
View attachment 5882
While it takes time (8 days plus the cook day) this is definitely worthwhile. I think next time I'll try making a corned beef and see how that works out.

This looks great!

 

[primeone]

This looks great!

Welcome to the forum @SmokeDaddy