Get ready to transform your backyard barbecue into a gourmet experience with these mouthwatering Smoked Pastrami Beef Ribs that promise to be the most tender, flavorful, and jaw-dropping meat you've ever tasted! Imagine perfectly seasoned ribs with a golden-brown crust, infused with deep smoky flavors that literally fall off the bone - this isn't just a recipe, it's a culinary journey that will elevate your grilling game to legendary status.
Prep Time: 20 mins
Cook Time: 5 hrs
Total Time: 5 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs beef ribs
- 1/4 cup pastrami seasoning
- 1/4 cup brown sugar
- 1 cup beef broth
- Wood chips for smoking
- Salt to taste
Instructions
- Prepare the beef ribs by removing the membrane from the back of the ribs using a sharp knife, pulling it off in one clean motion.
- In a small bowl, mix pastrami seasoning and brown sugar to create a dry rub blend.
- Pat the beef ribs dry with paper towels to ensure the seasoning adheres properly.
- Generously coat the entire surface of the ribs with the pastrami seasoning and brown sugar mixture, massaging it into the meat.
- Preheat your smoker to 225°F (107°C), using hickory or oak wood chips for authentic smoky flavor.
- Place the seasoned ribs bone-side down on the smoker rack, ensuring indirect heat.
- Smoke the ribs for approximately 4-5 hours, maintaining a consistent temperature.
- After 3 hours, spritz the ribs with beef broth every 45 minutes to keep them moist.
- The ribs are done when they reach an internal temperature of 203°F (95°C) and the meat begins to pull away from the bones.
- Remove ribs from smoker and let rest for 15-20 minutes, wrapped in foil to retain moisture.
- Slice between the bones and serve hot with your favorite barbecue sides.
Tips
- Wood Chip Selection: Choose hickory or oak wood chips for an authentic, rich smoky flavor. Avoid using too strong woods like mesquite that can overpower the meat.
- Temperature Consistency: Maintain a steady 225°F in your smoker. Fluctuating temperatures can result in uneven cooking and tough meat.
- Moisture is Key: Regular spritzing with beef broth helps prevent the ribs from drying out and adds an extra layer of flavor.
- Patience Matters: Low and slow is the secret to tender ribs. Don't rush the cooking process.
- Rest Time is Crucial: Always let the ribs rest after smoking to allow the juices to redistribute, ensuring maximum tenderness and flavor.
- Internal Temperature Check: Use a reliable meat thermometer to ensure the ribs reach the perfect 203°F for that melt-in-your-mouth texture.
Nutrition Facts
Calories: 311kcal
Carbohydrates: 12g
Protein: 20g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 75mg
