Smoked Beef Short Rib Pastrami
Smoked Beef Short Rib Pastrami, a Marinades & Rubs beef recipe, ready in 1440 minutes, serves 10.
Cook Time: 24 hrs
Servings: 10
Ingredients: 18
Ingredients
Brining Liquid
Dry Rub
Preparation
-
Step 1
Make the brining liquid by bringing 4 qts. water to a boil with all brining ingredients. Remove from heat and add remaining 4 qts. cold water. Allow brining liquid to cool and transfer to a large plastic container. Add the Short Ribs and place a nonreactive plate on top to keep beef submerged in liquid. Cover and place in the refrigerator for 5-7 days. Stir liquid daily.
-
Step 2
Remove Short Ribs from brining liquid, rinse with cold water to remove any excess salt and spices, and pat dry. Discard brining liquid.
-
Step 3
Combine the dry rub ingredients in a zip top bag. Seal bag and roll spices with a rolling pin to break open. Rub Short Ribs with spice mixture generously on all sides.
-
Step 4
Preheat smoker to 225℉ according to the manufacturer’s instructions.
-
Step 5
Place Short Ribs in smoker and cook for 4 hours or until the internal temperature reaches 165-170℉. Remove from the smoker and wrap ribs, fat side up, in banana leaves (or butcher paper, aluminum foil). Place back in the smoker, with banana leaves seam facing down, and cook for an additional 2 hours or until the internal temperature has reached at least 200℉.
-
Step 6
Remove from the smoker and let rest for at least 1 hour.
-
Step 7
Slice smoked Short Ribs between each bone with a sharp carving knife. This pastrami can be served on the bone or shredded for sandwiches and tacos.
Nutrition Information
Nutrition information per serving: 660 Calories; 470 Calories from fat; 52.3 g Total Fat (20.9 g Saturated Fat; 22.3 g Monounsaturated Fat); 146.1 mg Cholesterol; 690.1 mg Sodium; 4.6 g Total Carbohydrate; 1.5 g Dietary Fiber; 40 g Protein; 5.8 mg Iron; 579.5 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 13.4 mg Niacin (NE); 0.4 mg Vitamin B6; 4.4 mcg Vitamin B12; 9.4 mg Zinc; – mcg Selenium; 150.1 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B12, Iron, Selenium, Zinc and Choline. It is a good source of Thiamin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
