Recipes / Pastrami Beef Ribs

Pastrami Beef Ribs

Pastrami Beef

Mar 29, 22

Pastrami Beef Ribs

Pastrami Beef Ribs

Cook Time: > 24 HRS for Brine, > 10 HRS cooking
Print Recipe
Print Recipe


This week I show you how to make smoked pastrami using beef ribs! This recipe made the most amazing pastrami!


  • Prime beef short ribs (dino ribs)
For the brine:
  • 10g coriander seeds
  • 15g mustard seeds
  • 15g black peppercorns
  • 4g juniper berries
  • 4g allspice berries
  • 2g cloves
  • 3 bay leaves
  • 3 cinnamon sticks
  • 5g red pepper flakes
  • 350g kosher salt
  • 350g brown sugar
  • 60g crushed garlic
  • 1 gallon water (divided)
  • Coriander seeds (ground)
  • 16 mesh black pepper


Trim the short ribs: Remove the top fat cap and trim the short ribs as necessary.

Prepare the brine: In a saucepan, toast the coriander seeds, mustard seeds, black peppercorns, juniper berries, allspice berries, and cloves. Add some water, bay leaves, cinnamon sticks, red pepper flakes, kosher salt, brown sugar, and crushed garlic. Bring the mixture to a simmer and let all the flavors combine. Transfer the mixture to a deep hotel pan and add the remaining water in ice form to cool it down. Strain the brine and pour it into an injector.

Inject the short ribs: Inject the short ribs all over, distributing the brine as evenly as possible. Place the injected short ribs in the hotel pan, bone side down, and pour the rest of the brine over them. Cover the pan and refrigerate for a couple of days, if possible.

-Fire up the pit to 250 degrees Fahrenheit (120 degrees Celsius).

Prepare the rub:

-In a food processor, grind the coriander seeds. Mix the ground coriander seeds with an equal amount of 16 mesh black pepper to create the rub.

Apply the rub: Remove the short ribs from the brine and give them a quick rinse. Apply a heavy, even coat of the rub on the top and sides of the short ribs, excluding the bone side. Place the short ribs on the pit with the thickest bones positioned toward the fire.

-Maintain a pit temperature of 250 degrees Fahrenheit (120 degrees Celsius) for the first couple of hours. Afterward, you can bump up the temperature to 275-300 degrees Fahrenheit (135-150 degrees Celsius) to achieve a beautiful bark on the short ribs. Smoke the short ribs for approximately 10 hours or until they are cooked to your desired tenderness.

Once cooked, remove the short ribs from the pit and let them rest until the internal temperature drops to around 150 degrees Fahrenheit (65 degrees Celsius). Slice the short ribs in between the bones, and they are ready to be served.

Dive in!

Note: Cooking times and temperatures may vary, so it's essential to monitor the internal temperature and tenderness of the short ribs for optimal results.

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

Learn More

Similar Recipes

Baby Back Ribs on the Weber Kettle
Baby Back Ribs on the Weber Kettle
5-6 hrs
Bean & Cheese Sausage
Bean & Cheese Sausage
4-6 hrs
Beef Cheek Burnt Ends
Beef Cheek Burnt Ends
5-8 HRS