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Pastrami Short Ribs

15

3

Pecan

Take BBQ beef short ribs to the extreme with the tangy flavor of this pickled ribs recipe.

4

:

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

  • 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.
    • 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

  • 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.
    • 3 Tablespoon whole coriander seeds

    • 3 Tablespoon cracked black peppercorns

    • 2 Teaspoon yellow mustard seeds

  • 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.
    • 2 Tablespoon olive oil

  • 6

    When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

    165 ˚F

  • 7

    Arrange the short ribs, bone-side down, directly on the grill grate and smoke for 2 hours.

    165 ˚F

  • 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.
    • 1 liter ginger ale

  • 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

Cooking Notes

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