Smoked Pastrami Beef Short Ribs

Smoked Pastrami Beef Short Ribs

 

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Instructions
Corning Brine
  1. Combine all of the brine ingredients in a large pot and bring to a simmer. Simmer for 15 minutes, then cool and store overnight in the refrigerator. Place the whole short rib in a Xl 2 gallon zipper bag. Then pour the cold brine in the bag. The bag should hold the full gallon of brine. Let the rib brine for a minimum of 48 hours. Flip the bag over each day.
Pastrami Rub
  1. Grind peppercorns and coriander seeds in a mortar and pestle or a coffee grinder for the best results. Start with a full cup of each before you grind them. After grinding combine the peppercorns and coriander seeds with the onion powder, garlic powder and the ground Juniper berries. Remove the short rib from the brine. Pat dry with a paper towel. Liberally coat the rib with the pastrami rub. Do not be afraid to go heavy with this rub!
To Smoke the Ribs
  1. Grind peppercorns and coriander seeds in a mortar and pestle or a coffee grinder for the best results. Start with a full cup of each before you grind them. After grinding combine the peppercorns and coriander seeds with the onion powder, garlic powder and the ground Juniper berries. Remove the short rib from the brine. Pat dry with a paper towel. Liberally coat the rib with the pastrami rub. Do not be afraid to go heavy with this rub!
Recipe Notes
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