Len Dennis
TVWBB Diamond Member
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
PASTRAMI BEEF PLATE RIBS!
Simple enough to make, all you're doing is brining the ribs the same way you'd brine a brisket.
INGREDIENTS
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
Make the Brine
Make the Rub
PASTRAMI BEEF PLATE RIBS!
![gettyimages-889122194-1522701514.jpg](https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/gettyimages-889122194-1522701514.jpg)
Simple enough to make, all you're doing is brining the ribs the same way you'd brine a brisket.
INGREDIENTS
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
- If the ribs come in racks, cut into individual bones.
- Make the brine (below).
- 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.
- The last day, make the rub (below).
- 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.
- 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 ½ cups chips every hour.
- 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
- 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.
- 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
- Roast the spices in a dry cast-iron skillet over medium heat until fragrant, 1 minute.
- Let cool, then coarsely grind in a spice mill or clean coffee grinder, working in several batches. Place in a bowl and mix.
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