Smoked Pastrami Dino Ribs

Beautifully cured red ribs with a crusty black New York style pastrami bark.

📝 Ingredients

• 6 lbs Rack of 3 Bone Plate, or Dino Ribs
• 1 gallon water
• 1 cup Kosher salt
• 1 cup brown sugar
• 4 tsp pink curing salt (or Prague)
• 8 cloves garlic (minced or crushed)
• 1/3 cup pickling spice
• 2 tbsp black peppercorns (whole)
• 1/4 cup black peppercorns (whole)
• 2 tbsp coriander seeds (whole)
• 2 tsp whole mustard seeds
• 1.5 tsp mustard powder
• 2 tbsp black peppercorns (course grind)
• 2 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp coriander powder
• 2 tbsp garlic powder
• 1/2 cup Bourbon
• 1/4 cup Worcestershire sauce

👨‍🍳 Instructions

1. 1Trim any hard fat and silver skin off the topside of the ribs. Do not remove the membrane on the bottom/bone side. Score the membrane in a diamond pattern.
2. 2Place dino ribs in a large container or brine bag and pour brine mixture over the ribs ensuring they are fully submerged.
3. 3Put the container in the refrigerator and brine for eight days. Turn the ribs every day or two to ensure even curing.
4. 4After eight days, remove the ribs from the container and discard the brine.
5. 5Rinse the ribs thoroughly under cold running water for 1-2 minutes to remove excess salt.
6. 6Pat dry. Place uncovered in the refrigerator preferably overnight or at least 2-3 hours to dry out.
7. 7If using an offset, barrel, or pit smoker, preheat 250℉. If using a pellet smoker, preheat to 200℉ degrees and add a smoke tube if you have one.
8. 8Place the ribs on the smoker, bone side down, with the lid down, and let smoke undisturbed for 2 hours.
9. 9After 2 hours, begin spritzing meat every 45-60 minutes to help maintain moisture and build bark. If using a pellet smoker increase the temperature to 250℉.
10. 10After 5 hours, insert a temperature probe and assess the internal temp. As a general guideline, you are looking for a cooked internal temperature of around 203℉. Smoke time can range between 5-7 hours. The best assessment is the level of resistance when inserting the probe. When there is no resistance and the meat probes like a soft stick of butter, that’s when they’re ready.
11. 11When ready remove from smoker, and wrap in pink butcher paper or foil. Wrap in a large towel, and place in a cooler. You can use a cambro type vessel, sleeve, or place in the oven on a low temperature ‘keep warm’ setting. Rest for at least 1 hour, up to 2-3 hours.
12. 12Once the rack has rested sufficiently slice between the bones.
13. 13--- Brine ---
14. 14In a large pot add 1 gallon of water and all the brine ingredients. Bring to a simmer until the sugar and salt dissolve, then remove from heat and cool completely.
15. 15--- Rub ---
16. 16Grind the whole black peppercorns, whole coriander seeds, and whole mustard seeds with a mortal & pestle or a blender.
17. 17Mix together with all other rub ingredients in a small bowl.
18. 18--- Spritz ---
19. 19Add all ingredients to a spritz bottle and give it a good shake.