Pastrami Beef Short Ribs

Author

Mike Alfarah

Servings

4 to 6

Prep Time

1 hour

Cook Time

Protein

55g/serving

This is pastrami like you’ve never had it before!! Thick, meaty American Wagyu short ribs cured for over a week in a bold pastrami brine, then smoked low and slow until they’re unbelievably tender. The bark is peppery and packed with flavor, the inside is juicy and rich, and every bite has that classic pastrami spice profile taken to the next level. Finished with a sharp, tangy relish to balance the richness—this is a must-try for any true BBQ or deli lover!

Ingredients

Pastrami Rub

3 tablespoons coarse ground coriander seed
3 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Paprika
1 teaspoon mustard powder
2 teaspoon light brown sugar

Pastrami Short Ribs

1 rack American Wagyu Beef Short Ribs
1 gallon of water
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons pink curing salt
3 tablespoons pickling spice
1 ½ to 2 cups of ice
Yellow mustard for binder
Apple cider vinegar for spritzing

Directions

Start by heating one gallon of water over high heat, and adding in the kosher salt, brown sugar, curing salt, and pickling spice and mixing until the salt and sugar dissolves. Bring to a boil and then remove and set aside to cool. Add ice to speed up the process.
While the brine cools, carefully trim the Beef Ribs to remove any excess fat or silver skin on the top. Once the brine is cooled off, place the trimmed beef ribs in a large container with a lid and pour the brine over the top making sure the beef is fully submerged. Refrigerate for 7 to 10 days, flipping the beef ribs once per day.
After the brining period is over, Preheat the smoker to 250°F, then remove the ribs from the brine and rinse with cool water. Pat dry and then use a few tbsp of yellow mustard to rub on the outside of the ribs to use as a binder to help the seasoning stick. Mix together the pastrami rub ingredients and spread a generous amount of the rub over the entire rack of ribs. Pat the seasoning in, do not rub it in. This will ensure it sticks.
Put the beef ribs on a cooling rack and place it onto the smoker. Let the ribs smoke for 8 to 10 hours uncovered, or until the internal temp hits 204°F. I strongly recommend spraying the outside lightly with apple cider vinegar every 45 minutes or so.
Once the beef ribs hit the desired internal temp, remove from the smoker and transfer the cooked beef ribs to butcher paper along with a few tbsp of beef tallow and wrap them up to rest for 2 hours minimum in a cooler or warm oven.
After the rest, slice up the ribs between each bone and dive in!

Recipe Note

Author Bio

Mike Alfarah is an accomplished home chef, cookbook author, and the face behind behind the successful social media profile Alf’s Kitchen! He is known for pushing the limits with his unique Grilling and Smashburger recipes. His approach to recipe development has him constantly looking to adapt new techniques and flavor profiles into his recipes so you can enjoy familiar tastes in new and exciting ways!