Beef plate ribs are impressive on their own. When you turn them into smoked pastrami beef ribs, they’re an amazing display of meat on a stick.
Table of Contents
Will it pastrami?
I love experimenting with different meats to see how it reacts to the pastrami technique. Making pastrami involves curing the meat in a brine made with Prague powder (pink curing salt #1).
If you brine beef and then boil it, you get corned beef. But if you smoke it, you get pastrami.
Today’s experiment involved using a rack of beef plate ribs as the base.
Plate ribs are cut from the belly of the cow, which makes them perfect for pastrami. A lot of delis, including Katz’s Deli in New York, often use beef navel (or belly) for their pastrami.
The key to the recipe is using my pastrami brine followed with my pastrami rub. And you need to give yourself a week for the full process.
Smoked Pastrami Beef Ribs
Ingredients
- 1 rack beef plate ribs
- 1 1/2 cups Girls Can Grill Pastrami Brine
- 1 gallon water, 16 cups
- 2 tbsp Girls Can Grill Pastrami Rub
- apple cider vinegar, for spritzing
Instructions
- Trim: Using a sharp knife, remove any silver skin or thick fatty pieces from the top of the ribs.
- Brine: Mix the Pastrami Brine with water and let it cool. Place trimmed beef ribs in a Meat Prep Bag. Cover with prepared brine. Remove the air. Close the bag. Refrigerate 5 days.
- Rinse: Remove the ribs from the brine. Rinse under cold water. Pat dry with a paper towel.
- Season: Liberally sprinkle pastrami rub all over the top of the ribs. Refrigerate uncovered for one more day.
- Heat Smoker: Preheat your grill or smoker to 250F degrees with an indirect heat zone.
- Smoke: Place the seasoned ribs on the smoker over indirect heat. Cook for 5-6 hours to an internal temperature of 200-205F degrees. Spritz every hour or so with apple cider vinegar.
- Rest: Remove the ribs from the smoker. Wrap with butcher paper or foil. Rest in a cooler without ice for at least one hour.
- Serve: Slice between the bones. Then, remove the meat from the bones and cut into 1/4 inch thick pieces.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- Beef Plate Ribs: Look for the ribs that include three connected large bones. Sometimes they are called beef short ribs.
- Pastrami Brine: The brine is key to making pastrami. This recipe uses pink curing salt #1 with kosher salt, brown sugar, water and pickling spice.
- Pastrami Rub: This is a blend of black pepper, whole coriander seeds, mustard seeds, coconut palm sugar, paprika and garlic.
See the full recipe card above for servings and a full list of ingredients.
How to smoke pastrami beef ribs
The brining process will take six days, so plan ahead.
- STEP ONE: Remove the beef ribs from their packaging. If you see any silver skin or thick fat cap on top of the rack, remove that with a sharp knife.
- STEP TWO: Heat water in a pot. Add the pastrami brine and simmer until dissolved. Let it cool completely. Place the beef ribs in a meat prep bag with the meat side down. Pour in the brining liquid. Squeeze out all the air and zip it closed. Refrigerate for five days.
- STEP THREE: After five days, remove the ribs from the brine. Rinse with cold water to remove the salt. Pat dry with a paper towel. Place on a baking sheet and season liberally with pastrami rub. Refrigerate uncovered for one more day.
- STEP FOUR: Heat your smoker to 250F degrees with an indirect heat zone. Place the seasoned rack of ribs on the smoker and cook for 5-6 hours. Spritz every hour or so with apple cider vinegar. This adds to the flavor and creates great bark.
PRO TIP: Some people wrap their beef ribs. I don't find there is any need to. The beef is marbled enough to stay moist.
- STEP FIVE: The ribs are ready when they reach an internal temperature of 200-205F degrees.
- STEP SIX: Remove from the smoker. Wrap in peach paper and plastic wrap or a couple sheets of foil. Rest in a cooler without ice for at least one hour.
How to serve smoked pastrami ribs
Unwrap the ribs. Using a long serrated knife, cut the meat between each bone.
Then, run the blade of your knife along the top of the bone to remove the meat that rests on top.
Slice that large piece into 1/4 inch medallions. Enjoy on a slice of rye bread with mustard and pickled red onions. Or serve it on a bed of cheesy grits or rice.
If you’re looking for pastrami for reuben sandwiches with sauerkraut and Swiss cheese, I recommend making chuck roast pastrami or brisket pastrami.
Storage
Store leftover smoked beef pastrami ribs in an airtight container in the refrigerator for up to a week. You can also freeze the meat for six months.
GCG Pro Pitmaster Tips
- Plan ahead, this process takes one week
- Make sure you have room in your refrigerator for the brine process
- Measure the pink curing salt accurately; too much can be toxic
Frequently Asked Questions
Traditionally, beef pastrami is made with brisket or navel. However, you can follow the pastrami process on just about any cut of beef.
Most grocery stores don’t carry beef plate ribs. To special order them, ask your butcher for cut 123A. You can also order them online through different meat retailers.
When making pastrami out of beef plate ribs, I recommend wet brining the ribs for five days and then dry brining them for one day.
Got to try it .Did a pork butt using you recipe turned out the best I have made to date.Thank you again. Have would like to get your recipe book but I have so many no room for more. So I’ll keep looking for your recipes on line and pick 7 choose>K? I give you 5 Stars for every recipe of yours that I have tried. Keep up the good work!!
Awesome! Thanks!!