Pastrami Short Ribs

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.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 2 Tablespoon olive oil

• 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

  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.

  Ingredients

  • 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 / 149 ˚C