06/13/2026
Picked up a slab of beef plate ribs and decided to turn 'em into pastrami...and let me tell you, this one was worth the wait 🤌🔥
Cured for 7 days, dried for 48 hours, then smoked low and slow until buttery tender with that classic peppery pastrami bark.
Full recipe below 👇
Ingredients:
Beef plate ribs (6.23 lbs)
Pastrami Brine:
2 quarts cold water
½ cup kosher salt
¼ cup brown sugar
1 tsp Prague Powder #1 (pink curing salt)
2 tbsp pickling spice
4 garlic cloves, minced
Seasoning:
Worcestershire sauce (binder)
4 parts coarse black pepper
2 parts coarse ground coriander
Wrap:
American Bison Tallow
Pink butcher paper
Instructions:
1. Lightly trim the top of the beef plate ribs and score the back side.
2. In a pot, combine 1 quart of water with kosher salt, brown sugar, Prague Powder #1, pickling spice, and minced garlic. Heat until dissolved. Remove from heat and add the remaining 1 quart of cold water. Chill completely.
3. Place ribs in the brine. Refrigerate for 7 days, flipping once daily.
4. Remove ribs from the brine, rinse thoroughly, and pat dry.
5. Place on a wire rack uncovered in the refrigerator for 48 hours.
6. Lightly coat with Worcestershire sauce and season generously with a mixture of 4 parts coarse black pepper and 2 parts coarse coriander.
7. Preheat smoker to 250°F.
8. Once the bark begins to set, spritz occasionally as desired.
9. When the ribs reach approximately 170°F internal temperature, remove from the smoker. Add a generous amount of American Bison Tallow, wrap tightly in butcher paper, and return to the smoker.
10. Continue cooking until the ribs reach approximately 200°F internal temperature and probe tender.
11. Rest on the counter until the internal temperature drops to around 170°F.
12. Hold in a food warmer at 145°F, an oven at 150°F or a dry cooler wrapped in a towel for 3 hours. (Minimum an hour)
