Pastramied Beef Ribs with Pop's Brine? Anyone ever tried this?

Discussion in 'Curing' started by worktogthr, Feb 11, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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!!
     
    Last edited: Feb 11, 2015
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Since you're not going to be cold smoking them, it's not necessarily a safety issue but more of a flavoring issue. I would guess a week in Pops' brine would do the trick. The meat at its thickest appears to be less than an inch, so I'd think it would definitely cure all the way through in that time or probably even less.
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Are you going to do this?

    I bet it will be great tasting.
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Yep! Took them out of the freezer on Wednesday. Going to get them in the brine as soon as they are thawed. Probably smoke them some time next week. I'll be sure to share the results!
     

Share This Page