Pastrami Short Ribs

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  For the Brine: In a large mixing bowl, combine 2 quarts cold water, kosher salt, pink salt and brown sugar. Stir until salt and sugar crystals have dissolved. Stir in the garlic and pickling spices, then add the short ribs.

  Add A Note

  Ingredients

  • 2 Quart cold water

  • 1/3 Cup Morton Coarse Kosher Salt

  • 1 Teaspoon pink curing salt

  • 1/4 Cup brown sugar

  • 4 Clove garlic, peeled and smashed

  • 4 Tablespoon pickling spices, roughly crushed with a meat mallet

• 2

  Cover and refrigerate for 48 hours, stirring twice a day to redistribute spices.

  Add A Note

• 3

  When ready to cook, drain the ribs, knocking off any solids, and pat dry on paper towels.

  Add A Note

• 4

  For the Rub: Put coriander seeds, peppercorns and mustard seed in a small resealable bag and coarsely crush.

  Add A Note

  Ingredients

  • 3 Tablespoon coriander seeds

  • 3 Tablespoon cracked black peppercorns

  • 2 Teaspoon yellow mustard seeds

• 5

  Lightly drizzle and coat all sides of the ribs with olive oil. Cover the meaty sides of the ribs with the rub and gently press in the spices.

  Add A Note

  Ingredients

  • 2 Tablespoon extra-virgin olive oil

• 6

  When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

  Add A Note

• 7

  Arrange the short ribs, bone-side down, directly on the grill grate and smoke for 2 hours.

  

  Grill: 165 ˚F

  Add A Note

• 8

  Transfer the ribs to a roasting pan. Pour enough ginger ale in the bottom of the pan to come just past the top edges of the bones. Cover tightly with foil.

  Add A Note

  Ingredients

  • 1 L ginger ale

• 9

  Increase the grill temperature to 300°F and continue to cook the ribs until they are tender, about 1 to 1-1/2 hours more. Remove, cool and enjoy!

  

  Grill: 300 ˚F

  Add A Note