If you love pastrami but want something faster than a full brisket, pastrami short ribs are the answer.
These Korean-style beef ribs are brined, coated in pastrami rub and grilled over high heat for a bold, smoky bite with crispy edges and classic deli-style flavor.
Quick Start Guide
- Time Needed: 2 day brine + 1 day dry cure + grill day
- Temps: Grill 400F, 5-7 minutes per side
New to pastrami? Download the 1-Page Pastrami Game Plan
(Brine → Season → Smoke)
Perfect for sticking on the fridge
For more tips, check out my Ultimate Pastrami Guide.
Table of Contents
What are pastrami short ribs?
Beef short ribs can be cut from the plate (belly), rib (side and back) or chuck (shoulder) primals.
The bones that are about 3-4 inches long and a couple inches thick are called English cut short ribs.
The 1/4-inch-thick strips of beef with 3-4 thin oval bones in them are flanken-cut ribs. Those are the ribs that you want for this recipe.
To make pastrami short ribs, we’re going to brine and cure them like you would do for brisket. But because the meat is so much thinner, the process is a lot faster.
Pastrami Short Ribs – Korean style
Ingredients
- 8 Korean-style beef short ribs, flanken cut
- 1 cup Girls Can Grill Pastrami Brine
- 10 1/2 cups water
- 3 tbsp Girls Can Grill Pastrami Rub
Instructions
- Brine: Mix the Pastrami Brine with water and let it cool. Place the short ribs in a Meat Prep Bag. Cover with prepared brine. Remove the air. Close the bag. Refrigerate 2 days.
- Season: Remove the cured beef from the brine. Rinse. Pat dry. Season all over with Pastrami Rub. Refrigerate uncovered for a few hours or overnight.
- Heat Grill: Preheat the grill to high (400-425F degrees).
- Grill: Place the ribs on the grill and cook for 5-7 minutes per side over direct heat.
- Serve: Remove from the grill and serve whole or cut between the bones for smaller portions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Smoked Pastrami Beef Ribs
What you’ll need
- Girls Can Grill Pastrami Brine
- Korean-style Short Ribs
- Girls Can Grill Pastrami Rub
See the full recipe card above for servings and a full list of ingredients.
How to make pastrami short ribs
When making pastrami short ribs, plan ahead. You’ll need 2 days for the brine and 1 day for curing and grilling
Step 1: Brine
Mix the Pastrami Brine with water and let it cool. Place the short ribs in a Meat Prep Bag. Cover with prepared brine. Remove the air. Close the bag. Refrigerate 2 days.
PRO TIP: For every 4 ribs, you'll need about 5 1/4 cups of water. When using Girls Can Grill Pastrami Brine, use 1/2 cup of brine with every 5 1/4 cups of water. Double and triple as needed.
Step 2: Season
Remove the cured beef from the brine. Rinse. Pat dry with a paper towel. Season all over with Pastrami Rub. Place on a rack over a sheet pan and refrigerate uncovered for a few hours or overnight.
Step 3: Grill
Preheat the grill to high heat (400-425F degrees).
Place the ribs on the grill and cook for 5-7 minutes per side over direct heat. I cook them until they get a great char and bark.
PRO TIP: Short ribs are fatty. To help avoid flare ups, keep the grill lid closed.
How to serve Korean-cut pastrami short ribs
Remove from the grill and serve whole or cut between each bone for smaller portions. I like to top them with sliced green onions for a touch of freshness.
Storage
Leftover pastrami short ribs should be stored in an airtight container in the refrigerator. They’ll last 4-5 days. You can also freeze them for several months.
GCG Pro Pitmaster Tips
- Submerge the short ribs in the brine
- Don’t brine for more than 3 days, or they may be too salty
- Use a salt-free rub, like Girls Can Grill Pastrami Rub
Frequently Asked Questions
Pastrami brine is a special mixture of kosher salt, brown sugar, pickling spices and pink curing salt.
Girls Can Grill Pastrami Rub is a salt-free blend that includes ground spices like black pepper, coriander seeds, mustard seeds, sugar, paprika and garlic.
This beef cut is referred to as flanken cut or Korean cut, but the flavor is not Korean. Instead the meat tastes like beef brisket pastrami.
