smoked beef ribs pastrami

Smoked Beef Ribs Pastrami

This one is for those who want to try homemade pastrami! The waiting game of 5 days takes a lot of patience, at least to me it did 😅 

Length of time from start to finish:  5 days 10 hours 
Difficulty: easy

First, let’s prep the beef ribs by removing the membrane, as well as any silver skin.

-Then in a big enough container add the brine mix and the recommended amount of water, all instructions are in the rainier foods bag. 

-Then add your beef ribs and place them in the refrigerator for 5 days. After the 5th day remove the ribs from the brine and run under cool running water to remove any excess salt. 

-In the package from rainier foods is the seasoning you will use on the beef ribs, season them liberally, then preheat your smoker to 250 degrees, smoke until 175 internal temperature. After, wrap it in foil and place it back on the smoker until it reaches an internal temperature of 200 degrees. 

-Place your beef ribs in a cooler leaving them wrapped in the foil and wrap a towel on them. Rest for a minimum of 1 hour. Then remove the bones and slice it as thin as possible. 


I made some pastrami sandwiches. Served on toasted sourdough bread with mustard and pickles. I highly recommend the meater wireless thermometer as it keeps track of the cook. 
Did you enjoy this Smoked Beef Ribs Pastrami recipe? You’ll love my other beef recipes in the link below!

Beef Recipes

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