Pastrami Beef Ribs, Oh My!

[Troutman]

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.

[GolfGeezer]

It is in the notes in the description below the video. he still recommends 12-24 hour fresh water desalination.

[bbqLuv]

Yes sir. MR Troutman you are correct.

[Troutman]

All corned meat needs to be desalinated otherwise you’ll be guzzling water for the next two days.

[bbqLuv]

That is a good point.

[ItsAllGoneToTheDogs]

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?

[Uncle Bob]

But, are they worth "a lot of work"?

[das85]

That looks incredible!

[HawkerXP]

[Troutman]

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

[GolfGeezer]

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

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

[bbqLuv]

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.