Pastrami Short Ribs

Ingredients

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.

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  Ingredients

  • 2 Quart cold water

  • 1/3 Cup Morton Coarse Kosher Salt

  • 1 Teaspoon pink curing salt

  • 1/4 Cup brown sugar

  • 4 Clove garlic, peeled and smashed

  • 4 Tablespoon pickling spices, roughly crushed with a meat mallet

• 2

  Cover and refrigerate for 48 hours, stirring twice a day to redistribute spices.

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• 3

  When ready to cook, drain the ribs, knocking off any solids, and pat dry on paper towels.

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• 4

  For the Rub: Put coriander seeds, peppercorns and mustard seed in a small resealable bag and coarsely crush.

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  Ingredients

  • 3 Tablespoon 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.

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  Ingredients

  • 2 Tablespoon extra-virgin olive oil

• 6

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

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• 7

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

  Grill: 165 ˚F

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• 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.

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  Ingredients

  • 1 L 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!

  Grill: 300 ˚F

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