Smoked Pastrami Beef Ribs

Sliced Smoked Pastrami Beef Ribs on a cutting board.

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Make Smoked Pastrami Beef Ribs for you next backyard BBQ cookout. It's packed with flavor, tender and unique.

Prep Time5

Cook Time8

Course: dinner, party food, barbecue, main

Cuisine: American, Barbecue, Grilling, Tex-Mex

Keyword: tender, smoked pastrami beef ribs, smoked ribs, beef ribs, pastrami, brine, kit, smoked beef, low and slow, grillin with dad recipes., low and slow, outdoor cooking, meat lover

Servings: People

Author: Maciek Zurawski

Ingredients

1 rack Beef Ribs (at least 3 ribs)
1 pkg Pastrami Kit
1 gallon Warm water
2 tbsp Mustard

Instructions

Start my removing all the fat and silver skin from the beef ribs.
Next, in a large bowl, mix the pre-measured brine ingredients with a gallon of warm water and mix.
Place the trimmed beef ribs into the prep bag and pour in the brine. Seal it and store it in the fridge for 5- 7 days.
Carefully remove the raw ribs from the brine and rinse throughly in the sink.
Next, pat the ribs dry. Coat all sides of the beef ribs with mustard and season heavily with the Pastrami Rub.
Preheat the smoker to 250-275 degrees and place the ribs directly on the grates over indirect heat.
Smoke up to 8 hours or more or until the internal temperature reaches 200 degrees. Do NOT remove from the grill. Check for fork tenderness first. If still firm, continue smoking until it's ready.
Remove the Smoked Pastrami Beef Ribs from the smoker and rest 30 minutes to 1 hour in a warm oven or sealed in a cooler.
Slice and enjoy!

Notes

Use pastrami kits. It's convenient, simple and easy.

Make sure to thoroughly rinse the brined beef ribs to avoid over salty flavor.

Do not remove the smoked ribs if not fork tender.

Nutrition