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Pastrami Beef Ribs, Oh My!

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    Pastrami Beef Ribs, Oh My!

    Another item for my smoke'n bucket list. When it comes to BBQ I feel like a netted fish, I Am Hooked.
    Pastrami Beef Ribs on the Franklin Smoker | Mad Scientist BBQ - YouTube
    I tell you I can't help myself. I need a fix.

    David Parrish made this great post with his take on Meathead's pastrami using boneless beef ribs.

    SVQ Pastrami - Perfected - Pitmaster Club (amazingribs.com)


      I've done them as well. They are good but a lot of work.

      Click image for larger version

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      • das85
        das85 commented
        Editing a comment
        That looks incredible!

      • Uncle Bob
        Uncle Bob commented
        Editing a comment
        But, are they worth "a lot of work"?

      • Troutman
        Troutman commented
        Editing a comment
        Uncle Bob As always that statement is subjective. Did I like them above and beyond regular beef ribs? Not really. It was a fun experiment, in fact I want to corn some other proteins as well but for just plain regular cooking, smoked beef ribs are my choice.



        Unless I missed it, in the video after the brine they didn't say anything about de-salinating? Those look super good and I might try them if I can get some worth while beef ribs. But they are expensive and hard to get here, I'd hate for them to be too salty after the brine?


        • Troutman
          Troutman commented
          Editing a comment
          All corned meat needs to be desalinated otherwise you’ll be guzzling water for the next two days.

        • bbqLuv
          bbqLuv commented
          Editing a comment
          Yes sir. MR Troutman you are correct.

        • GolfGeezer
          GolfGeezer commented
          Editing a comment
          It is in the notes in the description below the video. he still recommends 12-24 hour fresh water desalination.


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