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Thread: Pastrami Beef Plate Ribs: This isn't so weird when you think about it

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    TVWBB Diamond Member Len Dennis's Avatar
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    May 2011
    GTA, Canada

    Pastrami Beef Plate Ribs: This isn't so weird when you think about it

    I'm sure we've all seen Chris' recipe for easy pastrami (using a store-bought already-brined brisket). Whilst surfing I came across S Raichlen recipe for


    Simple enough to make, all you're doing is brining the ribs the same way you'd brine a brisket.


    For the Brine
    1 1/2 gal. cold water
    1 c. kosher salt
    1 1/2 tbsp. Prague powder #1 (pink curing salt)
    10 juniper berries, lightly crushed with the side of a knife*
    1 tbsp. yellow mustard seed
    1 1/2 tsp. celery salt
    12 cloves garlic, peeled and halved
    1 medium onion, peeled and quartered
    *Substitute 3 tbsp. gin

    For the Rub
    1 c. whole coriander seeds
    1 c. whole black peppercorns

    1. If the ribs come in racks, cut into individual bones.
    2. Make the brine (below).
    3. Add the beef ribs to the brine, placing a pot lid on top to keep them submerged. Alternatively, place the ribs and brine in jumbo zip-top plastic bags, 2 to 3 ribs to a bag. Brine the beef ribs in the refrigerator for 4 days (96 hours), turning once a day so they brine evenly.
    4. The last day, make the rub (below).
    5. Drain the ribs and discard the brine in a large colander. Rinse with cold water and blot dry with paper towels. Place the ribs on a rimmed sheet pan in a single layer. Season each rib generously in a single layer on all sides.
    6. If you have a smoker, heat to 250 degrees. If you’re working on a charcoal grill, set it up for indirect grilling; you may need to use fewer coals than usual to keep the temperature low. Place a bowl of water in the drip pan or smoke chamber. Add the wood to the fire—2 good-sized chunks or 1 ˝ cups chips every hour.
    7. Arrange the ribs in the smoker fat side up, with at least 1 inch between each rib. Smoke the ribs until darkly browned on the outside and very tender inside, 6 hours—a bit less for skinny ribs, a bit longer for monsters. Replenish the coal and wood as needed. When the ribs are cooked, the meat will have shrunk back from the ends of the bones by 1 to 2 inches and the internal temperature will be about 205 degrees.

    Make the Brine

    1. In a large stockpot, bring half the water (3 quarts) to a boil with the kosher salt, pink salt, juniper berries, mustard seeds, and celery seeds, whisking until the salts are dissolved.
    2. Remove the pot from the heat and stir in the remaining 3 quarts cold water. Let the mixture cool to room temperature.

    Make the Rub

    1. Roast the spices in a dry cast-iron skillet over medium heat until fragrant, 1 minute.
    2. Let cool, then coarsely grind in a spice mill or clean coffee grinder, working in several batches. Place in a bowl and mix.
    Last edited by Len Dennis; 04-17-2018 at 05:55 AM.
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

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