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Pastrami Short Ribs

Pastrami Short Ribs

By Traeger Kitchen

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

Prep Time

15 Min

Cook Time

3 Hr




This recipe serves:


Units of Measurement:
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
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.

  • 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.

  • 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.

  • 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.

  • 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


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