Pastrami Short Ribs
By Traeger Kitchen
Take BBQ beef short ribs to the extreme with the tangy flavor of this pickled ribs recipe.
Prep Time
15 Min
Cook Time
3 Hr
Pellets
Pecan
Ingredients
This recipe serves:
4
Units of Measurement:
Brine
| 1/3 Cup | Morton Coarse Kosher Salt |
| 1 Teaspoon | pink curing salt |
| 1/4 Cup | brown sugar |
| 4 | cloves garlic, peeled and smashed |
| 4 Tablespoon | pickling spices, roughly crushed with a meat mallet |
| 4 Pound | meaty bone-in beef short ribs |
main
| 3 Tablespoon | whole coriander seeds |
| 3 Tablespoon | cracked black peppercorns |
| 2 Teaspoon | yellow mustard seeds |
| 2 Tablespoon | olive oil |
| 1 | liter ginger ale |
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.
2
Cover and refrigerate for 48 hours, stirring twice a day to redistribute spices.
3
When ready to cook, drain the ribs, knocking off any solids, and pat dry on paper towels.
4
For the Rub: Put coriander seeds, peppercorns and mustard seed in a small resealable bag and coarsely crush.
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.
6
When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
165 ˚F / 74 ˚C
Super Smoke
7
Arrange the short ribs, bone-side down, directly on the grill grate and smoke for 2 hours.
165 ˚F / 74 ˚C
02:00
Super Smoke
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.
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!
300 ˚F / 149 ˚C
01:00
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