I have some really meaty beef back ribs in my freezer. They are cut into individual ribs and look like this: I have recently tried and enjoyed bacon-on-a-stick using Pop's Brine and traditional Pastrami using the same brine. Two of my favorite things to smoke are these beef ribs and pastrami, so I was thinking about how I could combine the two. I wanted to make pastramied beef ribs by curing them to make corned beef ribs, then dry rubbing them with my pastrami rub, and then smoking them how I usually would (3-2-1). The only thing I am unsure about is how long to cure them for. I have read Pop's guidelines many times but this is a cut that's not really mentioned. If anyone has any ideas please share as I am off next week and would like to make this is vacation project. Thanks!!