Pastrami Ribs Recipes

HOMEMADE PASTRAMI RUB RECIPE

Steps:

• Combine all of these ingredients together into a bowl until you have an even blend.
• Transfer the contents to an air-tight container so that you can preserve the seasonings' flavors for as long as possible.

PASTRAMI RUBBED SHORT RIBS

Steps:

• In a small bowl, combine the pepper, coriander, smoked paprika, salt, brown sugar, garlic powder, onion powder and mustard powder. Rub the short ribs with the pastrami rub and let sit in the refrigerator, uncovered, at least 2 hours or up to overnight. The longer you can let them absorb the rub, the better the flavor will be.
• Preheat the oven to 225 degrees F.
• Place the ribs on a wire rack set in a baking sheet. Roast until the internal temperature reaches 200 to 203 degrees F and the ribs are fork-tender, about 4 hours. Serve with Braised Red Cabbage and Cranberry Mustard Sauce.
• In a large Dutch oven over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the onions and season with about 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 7 to 8 minutes. Add the cabbage, apple, broth, apple juice, vinegar and granulated sugar. Season with 1/2 teaspoon each salt and pepper. Cover and cook until tender, about 45 minutes.
• Combine the mustard, honey, vinegar, cranberry juice, pepper and vanilla in a small pot and bring to a simmer, whisking constantly. Lightly simmer until the mustard sauce thickens, 6 to 8 minutes.

KATZ'S DELI PASTRAMI RUB RECIPE

Steps:

• Prep. Begin by crushing the seeds. If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds. If you are using some whole seeds, pour them into a zipper bag and smash them with the bottom of a sauce pan so they are "cracked" but not completely powdered.
• Mix. Blend together all the spices.
• Use. Once prepared, either store the rub in a jar or other airtight container or use it to prepare Katz's Delicatessen quality pastrami as seen in this video.

SIMPLE AND SMOKY HOMEMADE PASTRAMI RECIPE

Steps:

• Prep the corned beef. Buy or make corned beef. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. It can also be made from flank steak, or leaner cuts, or even from boneless short plate (rib meat). Remove all of the fat cap and if there is any filmy membrane on the other side, remove it all.
• Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. Change the water at least once. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.
• Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally and press it into the surface to help it adhere.
• Fire up. Set up your grill in 2 zones for smoking or set up your smoker. Preheat to 225°F. Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.
• Cook. Place the meat on the smoker or on the indirect heat side of the grill. You only need to smoke it with indirect heat until it reaches the stall at about 160°F and the crust is brown. Then wrap it tightly in foil and roast it up to 203°F. This is called the Texas Crutch and it does wonders. It significantly reduces cooking time and makes the end product much more tender and juicy.
• Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8" thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don't try to slice it with a machine. It will just fall apart.
• Serve. I serve the homemade smoked pastrami on fresh untoasted rye bread. A good brown mustard on both slices is all it needs. If you want, you can make a Rockin' Pastrami Reuben with sauerkraut, melted swiss, and thousand island or Russian dressing, or beter still, my famous Burger Glop. Reubens were originally made with corned beef, but there's no rule that you can't make one from pastrami. In fact, I prefer it.Leftovers freeze well and they can be reheated in the microwave or steamed. They can also be made into a killer hash. Ess, bench, sei a mensch!

HOMEMADE PASTRAMI

Steps:

• In pot large enough to hold brisket, combine 1 gallon/4 liters of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.
• Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 2 days if it's thin, a third day if it's thick.
• Remove brisket from brine and rinse thoroughly. Refrigerate it for another day uncovered (this is best, to let cure equalize, but if you can't wait, that's ok too).
• Combine the pepper and coriander and coat the brisket with it. Smoke and cook the brisket, till tender, as described above. This will keep for a week in the refrigerator. Steam it to reheat or reheat covered in a microwave (gently). Slice thinly to serve.

PASTRAMI-RUBBED BRISKET

Steps:

• Set up your grill for indirect heat by building the coals on one side only. Allow the temperature to reach 225 to 250 degrees F. Alternatively, set up your offset smoker. Build a fire with apple and cherry wood in the firebox and allow the temperature to reach 225 to 250 degrees F and the smoke to begin to run clear.
• Clean the brisket by trimming the fat cap, creating a fatty and lean side. Trim the fat on the point down to about 1/2 inch. Trim the fat on top of the flat end down to about 1/4 inch. Flip the brisket over and remove any silver skin and sinew from the meat. You will lose around 2 pounds from trimming.
• Place the fat you have trimmed into a small pan and place on the smoker or grill to render. You will use it later to brush the brisket before wrapping.
• To make the pastrami spice, add the coriander seeds, black pepper, salt, mustard seeds, chili flakes and sumac to a small bowl and mix to combine. In a spray bottle, combine the apple cider and Worcestershire sauce.
• Coat the entire brisket with the mustard, then liberally season on all sides with the pastrami spice. Spray it with the apple cider mixture.
• Place the brisket on the indirect side of the grill with the fat side facing down. If using the smoker, place the brisket with the fattiest part of the brisket pointed towards the fire. Place a thermometer in the fattest part of the brisket, close the lid and cook, misting the brisket every 30 minutes, until it reaches an internal temperature of 165 degrees F, about 6 hours.
• Brush the brisket with the rendered fat and wrap it in peach butcher paper. Place back onto the indirect heat on the grill or smoker and continue to cook until an internal temperature of 205 degrees is reached, about 3 more hours.
• Remove from the grill and let rest for at least 1 hour before separating the flat (lean brisket) from the point (fatty brisket). Slice against the grain and serve.

PASTRAMI RIBS

Steps:

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