Beef Back Rib Pastrami Question

[CaptainMike]

In the Bacon Baby Back Ribs recipe sneak peek 58limited mentioned pastrami beef back ribs. He and I have texted a little about that and I'm wondering if we could use the same method in the BBB recipe for beef back ribs, assuming similar weight and configuration. What do y'all think? Huskee Clint Cantwell

[Huskee]

You probably could, just use the calculator for the thickness of the meat you're using of course...but if you're using beef why not just use the dedicated pastrami recipe? Here's one Dave Parrish did many years ago, using short ribs, and while it uses sous vide, you could skip that part and do it all on the smoker.

[CaptainMike]

I looked over MH's pastrami method (I have used it many times), but I'm wondering if I could forgo the 1 gallon soak in favor of the bag treatment. Beef back ribs are more similar to pork ribs in structure and meat volume to bone ratio than say beef short ribs or a slab of beef. My guess is I safely can, but it would be nice to have a consensus from some wise pitmasters.

[Huskee]

CaptainMike The big container soak is because pastrami is usually done with a thick brisket. As long as your solution is the right concentration and there's enough to surround the meat, a bag is no different. Rotate as you would pork belly.

[CaptainMike]

Excellent points. I'm on it!

[texastweeter]

I've done pastrami plate ribs but never back ribs. Used the pastrami rub from the free site. I make my pastrami with a dry cure like my bacon though.

[WI Bubba]

The David Parrish method for pastrami is reason enough to have a sous vide. It is beyond excellent.