Smoked Beef Short Rib Pastrami, 7-10 Day Cure
Bone-in beef chuck short ribs cured for 7-10 days in a saltwater brine with pink salt, pickling spice, garlic, and ginger, then coated with a toasted spice rub and smoked at 250°F until mahogany-colored and tender. Requires advance planning and pellet grill access.
Ingredients
- 2 racks (3 bone) bone-in beef chuck short ribs, whole
- 1 ½ gallons water
- 3 cups kosher sea saltDiamond Crystal Kosher Saltsame amountsalt
different mineral content may affect brine
- 1 ½ cups white sugar
- 2 tbsp pink salt (sodium nitrite)prague powder #1same amountcuring
equivalent pink salt product
- 10 cloves garlic, crushed
- ¼ cup pickling spice, homemade
- 1 inch piece fresh ginger, peeled sliced
- 8 ½ lb ice
- Dijon mustard, thin layer
- ⅓ cup black peppercorns, toasted, coarsely ground
- ⅓ cup coriander seeds, toasted, coarsely ground
- ⅓ cup Cattleman's Grill California Tri-tip Seasoninggeneric steak rub0.33 cupseasoning
changes spice blend
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tbsp red chile flakes
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 1 tbsp juniper berries
- 1 tsp ground mace
- 1 small cinnamon stick, crushed
- 4 bay leaves bay leaves, broken into pieces
Instructions
- 1
Toast coriander, peppercorns, and mustard seeds in a cast iron skillet over medium heat until fragrant.
- 2
Crack toasted spices by smashing with a meat mallet, skillet, or rolling pin in a cloth napkin.
- 3
Combine cracked toasted spices with remaining pickling spices and store in a sealed container.
- 4
Combine brine ingredients except ice in a large pot and bring to a boil, stirring until salt and sugar dissolve.
- 5
Add ice to a briner bucket and pour brine over it, stirring until melted.
- 6
Place short ribs in brining liquid and lock plate to keep fully submerged, then refrigerate.
- 7
Preheat pellet grill to 250°F.
- 8
Remove short ribs from brine and rinse thoroughly under cold water, then pat dry with paper towels.
- 9
Apply thin layer of Dijon mustard to surface of meat and coat with spice rub.
- 10
Smoke until mahogany red color forms and meat is tender when probed, then rest for half an hour.
- 11
Remove bone, trim cartilage, and slice to serve.
Tips
Do not burn spices when toasting or they will taste bitter.
Ensure meat remains fully submerged during brining to cure evenly.
A meat thermometer probe confirms doneness and prevents overcooking.
Good to Know
Refrigerate cured short ribs in brine up to 10 days. After smoking, wrap cooled pastrami tightly and refrigerate for up to 5 days, or freeze up to 3 months.
Entire curing process happens ahead: brine 7-10 days in advance, then smoke when ready. Pickling spice can be made and stored days prior.
Slice against the grain and serve warm with rye bread, pickles, and mustard. Pairs with coleslaw or potato sides.
Common Mistakes
Do not burn spices during toasting or the entire batch becomes bitter and unusable.
Do not let meat float above brine or unsubmerged portions will not cure properly.
Do not skip the rest period or meat will be tougher when sliced.
Substitutions
equivalent pink salt product
different mineral content may affect brine
changes spice blend