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Steps
- Remove any silver skin and excess fat from the top of the plate ribs. This will allow the brine to fully penetrate the meat.
- Add the pastrami brine ingredients into 1 gallon of boiling water. Let this boil for a few minutes allowing everything to rehydrate and dissolve.
- In a large bucket with a lid add approximately 6 cups of ice. Pour brine over the ice to cool it. Make sure the temperature of the brine is 50℉ or less before adding in the plate ribs. Add your ribs and let them brine in your fridge for 9 days.
- After 9 days, pull the plate rib from the brine and rinse. Make sure you clean off any remaining brine salts and seasonings. Pat dry and season with your pastrami seasoning on all sides.
- Preheat your smoker to 225℉ and smoke ribs with Bear Mountain BBQ Gourmet Pellets for 5-6 hours or until the internal temperature reaches 203℉.
- Remove ribs and allow to rest for 45 minutes before slicing.
Ingredients:
Pastrami Brine:
- 2 cups pickling spice
- 1 cup light brown sugar
- 1 cup Kosher salt
- 2 tbsp Pink curing salt
- 2 tbsp minced garlic
- 1 gallon of water
Pastrami Seasoning:
- 4 tbsp black pepper
- 2 tbsp ground coriander
- 2 tbsp paprika
Additional Ingredients:
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