Kick your beef ribs up a few notches by giving them the pastrami treatment. A hefty rack of beef plate ribs are brined in a curing solution then seasoned generously and smoked until tender.

Pastrami-Style Smoked Beef Ribs Recipe: https://www.psseasoning.com/blogs/rec...

INGREDIENTS
10 LB – Beef Plate Short Ribs
½ Gallon – Water
1 Cup – Kosher Salt
2/3 Cup - Sugar
1 TB – Pink Cure
½ Cup – Pickling Spice
1 Gallon – Cold water/Ice
¼ Cup – Bier Hall Mustard
½ Cup – BBQ General SPG Rub
¼ Cup – Coriander, cracked
¼ Cup – Black Pepper, cracked
¼ Cup – Mustard seed, cracked
2 TB – Celery Seed, cracked

DIRECTIONS
Bring ½ gallon of water to a boil and then add the kosher salt, sugar, pink cure and pickling spice. Stir until dissolved.
Combine th brine mixture with 1 gallon ice cold water to cool rapidly.
Trim the beef ribs as needed, removing the top fat cap and any visible silver skin.
Place the ribs in a brine bag and pour the brine mixture into the bag.
Seal and place in the fridge to brine for 8 days.
Remove the ribs from the brine and rinse well under cold water.
Pat the ribs dry with paper towel and place on a rack lined tray. Place in the fridge overnight to dry and form a pellicle.
Smoking day – Preheat smoker to 250 degrees.
Score along the bone on the underside of the ribs.
Slather the ribs with mustard.
Combine the coriander, black pepper, mustard seed and celery seed together and then season the ribs on all sides.
Place the ribs directly on the smoker, meat side up for 3-4 hours, until a nice bark has developed.