If you’re looking to elevate your barbecue game, look no further than Pastrami Beef Ribs. This dish combines the classic, savory flavors of pastrami with the tender, juicy goodness of slow-cooked beef ribs. Perfect for gatherings or a hearty lunch, these ribs are not just a meal; they are an experience.
Ingredients
Scale:
For the Pastrami Rub:
2 tablespoons black pepper
2 tablespoons coriander
2 teaspoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 teaspoon cayenne pepper (optional for heat)
For the Beef Ribs:
3-4 pounds beef ribs
1 tablespoon salt
1 cup beef broth (for moisture during cooking)
For Serving:
Your favorite mustard sauce (for drizzling, enhances the flavor of the ribs)
Fresh parsley (for garnish, adds color and freshness)
Pickles or coleslaw (these can provide a crunchy contrast to the tender meat)
Instructions
Prepare the Pastrami Rub: In a mixing bowl, combine black pepper, coriander, paprika, garlic powder, onion powder, mustard powder, brown sugar, and cayenne pepper. Mix well until all ingredients are thoroughly blended.
Season the Ribs: Pat the beef ribs dry with paper towels. Generously rub the pastrami spice mixture all over the ribs, ensuring they are evenly coated. Wrap the ribs in plastic wrap and refrigerate for at least 4 hours or ideally overnight.
Preheat the Smoker or Oven: If using a smoker, preheat it to 225°F (107°C). If using an oven, preheat it to 300°F (150°C).
Cook the Ribs: Place the ribs on the smoker rack or in a roasting pan in the oven. Cook the ribs for about 4-5 hours, or until they reach an internal temperature of 203°F (95°C) and the meat is tender. Baste with beef broth every hour.
Rest the Ribs: Once cooked, remove the ribs from the smoker or oven and let them rest for 15-20 minutes.
Serve: Slice the ribs between the bones and serve with a drizzle of mustard sauce and a sprinkle of fresh parsley for garnish.
