Girls Can Grill: Smoked Pastrami Ribs
Girls Can Grill shared a detailed recipe for smoked pastrami beef ribs, covering the brine, rub, and smoking process https://x.com/girlscangrill/status/2031143532602253495.
The brine recipe includes curing salt, which is essential for that classic pastrami flavor and color. It also helps preserve the meat during the long smoking process. The dry rub consists of coarsely ground black pepper and coriander, a simple but effective combination. This spice blend complements the richness of the beef ribs and the smoky flavor. Smoking the ribs at 225°F (107°C) for about 6-7 hours allows the meat to become tender and infused with smoke. Girls Can Grill recommends using oak wood for smoking, which imparts a strong, classic smoky flavor. Resting the pastrami ribs after smoking is crucial for allowing the juices to redistribute, resulting in a more flavorful and moist final product. This step prevents the meat from drying out when sliced.
