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Table of Contents
Watch Me Make It
Let me just say, these pastrami beef ribs are absolutely ridiculous in the best way. We’re talking thick, meaty beef plate ribs that get brined, rubbed down, and smoked until they’re fall-apart tender and loaded with pastrami flavor. If you’re into that classic New York City deli vibe but want to take it to the next level with some backyard smoke, this pastrami beef ribs recipe is for you.
There’s a lot of steps here, I won’t lie. But the majority of the time is passive. You’re just letting those ribs soak up flavor during the curing process and slow-smoke to perfection. Trust me, the best results are always worth a little planning. These pastrami beef ribs are a weekend project with a massive payoff.
Why You’ll Love This Recipe
This is like brisket pastrami and beef short ribs had a baby, and that baby got into backyard BBQ.
You get that iconic pastrami rub flavor on thick, juicy beef plate ribs that fall right off the bone.
These ribs are a total crowd-pleaser and make killer leftovers for pastrami beef rib reuben sandwiches the next day.
Ingredients / Tools You’ll Need
For the Brine:
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 3 tbsp store-bought pickling spice (or make your own)
- 2 tsp pink curing salt (Prague Powder #1)
- 1 gallon cold water
- 1 rack beef plate ribs (3–4 bones, about 5–6 lbs)
For the Rub:
- 50/50 mix of kosher salt & coarse black pepper
- Optional: garlic powder, mustard seeds, coriander seeds for added depth
For Smoking:
- Yellow mustard or oil (as a binder)
- Wood chunks or chips, hickory, oak, and cherry all work great
- Large pot for brining
- Airtight container or food-safe bag
- Paper towels for patting ribs dry
- Smoker setup (pellet grill, offset smoker, whatever you’ve got)
Instructions
Prep: Brine the ribs
Start your brining process 5-7 days ahead of cooking day. I know, that sounds like forever, but this step makes all the difference when making pastrami beef ribs. In a large pot, combine cold water, kosher salt, brown sugar, pickling spice, and pink curing salt. Stir until dissolved, bring it to a boil, and then let it cool completely.
Once your brine’s chilled out, place your beef plate ribs into an airtight container or large resealable bag and pour the brine over. Make sure they’re fully submerged. Pop it in the fridge and let them hang out for 5 to 7 days. Flip the ribs once a day so they brine evenly.
Rinse and soak
After the curing process, take those ribs out of the brine and give them a solid rinse under cold water. Then fill a large container with cold water and soak the ribs for 2- 3 hours, swapping out the water halfway through. This helps cut down on the saltiness from the curing salt and makes sure the final pastrami beef ribs are balanced in flavor.
Apply the rub
Dry off the ribs with a paper towel and give them a light coat of yellow mustard or oil if you want the rub to stick better. Then coat them generously with the brisket rub if you want my version. I use 50/50 kosher salt: coarse black pepper. If you want to use a pastrami rub, equal parts kosher salt and coarse black pepper then I like adding in crushed mustard seeds, coriander seeds, garlic powder, and even a little brown sugar for extra flavor, especially if I’m aiming for that classic brisket pastrami vibe.
Preheat the smoker
Get your smoker running steady at 250°F. I’m a big fan of mixing oak and cherry wood for this. The oak gives it that deep, smoky backbone while cherry brings in a touch of sweetness. Hickory is also solid if you want that bold hit.
Smoke the ribs
Place the pastrami beef ribs bone-side down on the grates and let them roll in the smoke. You don’t need to spritz or wrap yet. Let them go unwrapped for 4-5 hours, until a nice bark forms and the internal temperature of the ribs hits around 165-175°F. It’s more about the temp then it is the time.
Always cook BBQ to temp, not time.
Wrap and finish
Once that bark’s where you want it, wrap the pastrami beef ribs in butcher paper or foil and place them back on the smoker. Keep cooking until the internal temperature of the ribs gets to 200–205°F and they probe like butter. That usually takes another 2–3 hours depending on the thickness of your ribs.
Rest and slice
Pull the pastrami beef ribs off the heat and let them rest in a cooler or warm oven for at least 45 minutes. I know it’s hard to wait, but letting the juices redistribute is key. Slice between the bones and take in that smoke ring and juicy pastrami beef ribs magic.
Serving Suggestions
These pastrami beef ribs are a showstopper on their own, but here’s a way I love serving them: Serve them on a platter with some rye bread, pickles, and a little Russian style dressing for dipping. Use leftovers to make pastrami beef rib Reuben sandwiches. Absolute game changer. They also pair great with coleslaw, potato salad, or any backyard BBQ classic.
Recipe Notes & Pro Tips
If it’s your first time working with pink salt or Prague Powder, measure carefully. A little goes a long way.
Don’t rush the brining process. The longer cure time gives the ribs that deep pastrami flavor throughout the meat.
Use a food-safe airtight container so the ribs are fully submerged and safe while brining. You can absolutely scale this recipe to make multiple racks. Just adjust the brine accordingly. Make sure to change the soaking water halfway through to remove any excess curing salt flavor.
Variations
Swap beef plate ribs for beef short ribs or brisket if that’s what you’ve got. You can turn this into a brisket pastrami if you’re craving something more like a classic deli cut. Use your pastrami beef ribs in tacos or hash the next time you’ve got leftovers. So good. Want a sweeter bark? Mix in a little extra brown sugar or even some maple powder to your rub.
This whole process is a little bit science and a whole lot of BBQ love. From the curing salt to the black peppercorns and mustard seeds, every piece of the puzzle brings out those old-school pastrami flavors with smoky backyard energy. It’s like if New York City deli classics met up with Texas BBQ and decided to make magic on a smoker.
So next time you’re craving something big, beefy, and bold, give these pastrami beef ribs a go. It’s a process, but the reward is absolutely worth it.
Other Recipes You’ll Love:
- Brisket Wrap Method: Perfect Smoked Brisket Flat at home
- Brisket Burnt Ends Recipe: Maple Bourbon Candied BBQ
- How Long to Smoke a 15 lb Whole Packer Beef Brisket
- Brisket Cheeseball Recipe – Leftover Brisket Recipe
- Brisket Baked Potato Skins
Ingredients
- 1 Beef Ribs
- 1/2 C Kosher salt
- 1/2 C Brown sugar
- 3 TBSP Pickling Spice
- 2 tsp Pink Curing Salt
- 1 gallon Water or enough to cover
Instructions
- Brine the ribs (5–7 days ahead) In a large pot, combine water, kosher salt, brown sugar, pickling spice, and pink curing salt. Stir until dissolved. Boil. Let the brine cool completely.
- Place the beef ribs in a large food-safe container or resealable bag and submerge in the brine. Refrigerate for 5 to 7 days, flipping the ribs once daily.
- After curing, remove the ribs from the brine and rinse under cold water. Then soak the ribs in fresh cold water for 2 hours, changing the water halfway through. This helps reduce saltiness.
- Pat the ribs dry. Rub with a light coat of yellow mustard or oil if using a binder. Combine the rub ingredients and coat the ribs generously on all sides, pressing it in for good adhesion.
- Set your smoker to 250°F. Use hickory, oak, or a mix with cherry wood for a nice balance of boldness and sweetness.
- Place the ribs bone-side down on the smoker. Let them smoke unwrapped for about 4–5 hours, until a rich bark forms and internal temp reaches around 165–175°F
- Wrap the ribs tightly in butcher paper or foil and return to the smoker. Continue smoking until the internal temperature hits 200–205°F and the ribs probe like soft butter (usually 2–3 more hours).
- Let the wrapped ribs rest for at least 45 minutes in a cooler or warm oven. Slice between the bones and serve.
