Picked up these beef ribs from a local butcher shop that actually raises their own cattle as well. Made a pastrami brine and set them in there for 10 days, and then made a simple pastrami rub with the addition of some Hungarian paprika. Smoked for a total of 10 hours, around 7 hours at 250F and then final 3ish hours at 275F when the internal temp was around 200F. Rested 2 hours before slicing in.
by TopDogBBQ
14 Comments
This is the first time I’ve seen beef ribs done pastrami style and now I’m wondering why I haven’t tried it yet
Gorgeous.
Holy smokes those are beautiful
Oh my….
Ugh….I hate you….
😍
I’m a veggie so my question is this, is that actually cooked? I have no idea
This needs an NSFW for sho
Oo-De-Lally
fuck me I dropped my spoon
That’s allowed?
Yeah I’m about to get fatter
😍
Now I see why it’s the most sensual of the salted cured meats. Looks incredible.
Masterful. Would love to try this
ok, that’s high art