Pastrami Beef Ribs

Place the beef ribs in a large food-safe container or resealable bag and submerge in the brine. Refrigerate for 5 to 7 days, flipping the ribs once daily.

After curing, remove the ribs from the brine and rinse under cold water. Then soak the ribs in fresh cold water for 2 hours, changing the water halfway through. This helps reduce saltiness.

Pat the ribs dry. Rub with a light coat of yellow mustard or oil if using a binder. Combine the rub ingredients and coat the ribs generously on all sides, pressing it in for good adhesion.

Set your smoker to 250°F. Use hickory, oak, or a mix with cherry wood for a nice balance of boldness and sweetness.

Place the ribs bone-side down on the smoker. Let them smoke unwrapped for about 4–5 hours, until a rich bark forms and internal temp reaches around 165–175°F

Wrap the ribs tightly in butcher paper or foil and return to the smoker. Continue smoking until the internal temperature hits 200–205°F and the ribs probe like soft butter (usually 2–3 more hours).

Let the wrapped ribs rest for at least 45 minutes in a cooler or warm oven. Slice between the bones and serve.