Pastrami Beef Ribs | Swine & Bovine Barbecue

Pastrami Brine:
1 gallon cold water
350g kosher salt
350g brown sugar
42g pink curing salt
15g coriander
15g mustard seed
15g black peppercorns
8g crushed red pepper
2 bay leaves
2 cinnamon sticks
4g juniper berries
4g allspice
2g cloves
50g crushed garlic
Pastrami Rub:
4T coarse black pepper
2T coarsely ground coriander
2t granulated garlic
2t mustard powder
Things I Use:
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- 12 Mesh Black Pepper
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- Charcoal Torch
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- Nitrile Gloves
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- Dexter-Russell Trimming Knife
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- Victorinox Trimming Knife
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- Slicing Knife
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- Chef's Knife
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- Crawfish Washer
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- Charcuterie Book
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- Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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[@chriscrist911]

Great cook Drew, looked amazing. Never done this on beef ribs but made me think about the foil boat when you showed those crispy edges. Slice off some of that and make a beef rib reuben, sounds legit. Thanks for the cook Drew

[@SilverFoxCooking]

Man that looked amazing! What a great idea. Beef ribs are so rich, this may be a better experience than normally smoked ones. I have done the plate ribs a couple times and can’t even get through one rib because they are so rich. Keep the great videos coming.

[@swinebovinebarbecue]

I have the same experience with beef ribs, usually about four bites and I’m done. I was able to tackle a whole rib on this one.

[@timothyswatzell221]

Great video and keep them coming. Can’t wait to try this myself. Be safe and stay cool

[@swinebovinebarbecue]

Thank you!

[@hojobbq]

Those looked awesome Drew

[@swinebovinebarbecue]

Thanks, Ted!

[@kevanfarley2099]

Looks fantastic. Nice job!

[@swinebovinebarbecue]

Thanks!

[@SuperPfeif]

Awesome man

[@swinebovinebarbecue]

Thanks!

[@user-bl5iw5uo9s]

Nice Mr Drew!!! Like that Trubidour shirt man. Probably didn’t spell it correctly but you get it I’m sure. lol. Keep it up with the great content.

[@swinebovinebarbecue]

Appreciate it!

[@06lowsilverado]

I've never considered making pastrami. Now, I feel like I have no choice but to attempt it. Thank you!

[@swinebovinebarbecue]

It’s delicious! You won’t be disappointed

[@narbekalantarians6269]

That color though

[@swinebovinebarbecue]

Hard to beat it!

[@aq5426]

I had to toss you a subscribe, because the name of your channel reminds me of the game State of Decay. ;)

[@foodonfire3662]

This is KZbin instruction done right. Thanks!

[@swinebovinebarbecue]

I appreciate it. Thanks for watching!

[@orlandorizzo5780]

Seriously straight to the point ! Keep the videos coming , love it man .

[@orlandorizzo5780]

@@swinebovinebarbecue Seriously straight to the point ! Keep the videos coming , love it man .

[@howardmahaney1495]

Looks great but I curious what grill or smoker you’re using with the wood and charcoal. Please let me know

[@swinebovinebarbecue]

It’s an og Chudpit. I use post oak wood and kingsford charcoal. The charcoal is just to help get the wood going. Only wood splits get added throughout the cook

[@jeaubain]

Looks great! Did u flip em during the brine? Wondering if getting the piece that’s touching the plastic moved around would make a difference.

[@swinebovinebarbecue]

I didn’t flip them. Just let the roll as they were the whole time. I do the same for brisket too. However I do brine briskets for two weeks instead of one.

[@michaelhawks9247]

I do love pastrami and I do love beef ribs.Thank you for sharing this.I,personally ,like to take beef ribs to a little higher internal temp to render more fat.I will say,your’s look “spot on”.

[@swinebovinebarbecue]

@@michaelhawks9247 thanks! Ive found that pastrami brisket and beef ribs typically finish at a lower temp than regular brisket or beef ribs. I’m sure it has something to do with the brine

[@michaelhawks9247]

That makes perfect sense. I had not thought about the brine changing the outcome. Thanks for the tip.

[@billwendt9571]

Nice ribs, thanks for the video. BTW, some guys look great in backwards turned baseball caps, YOU DO NOT! Lose the hat and you won't look so cringey.

[@elliottd13]

This comment is cringey