captjoe06
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- Gloucest...
Discussion Thread -> "Beef Ribs!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
- Thread starter Shagdog
- Start date
- Joined
- Jul 1, 2007
- Location
- Southeas...
The look great!
bluetang
somebody shut me the fark up.
Short Rib Pastrami
Throw Down Entry
Short rib pastrami
Got a couple of short rib plates from RD
Made up a batch of my curing brine: salt, dextrose, thyme, garlic juice, black peppercorns, bay leaves. juniper berries and cure #1. I add all the above except the cure to water and bring to a boil and steep until cool, refridge, strain, add cure and inject the ribs. I put the strained spices into cheesecloth and add back to the brine. Let the ribs cure for 4.5 days.
Rinsed and liberally coated with fresh cracked pepper and coriander.
Into a 250°F-ish smoker
Six hours in
When the ribs hit 170°F, I pulled them,
Deboned them,
And put them on a rack in a foiled hotel pan with beer to steam,
Until jiggly.
Then rested, vacuum packed and chilled til morning.
Sliced up and ready for said devourment. This stuff was bar none the best pastrami to date, and I will be only making it with short ribs in the future( unless a miracle happens and beef navels come to town). Kindly use this shot for the entry pic.
Just a small nibble
The week looks quite righteous, Thanks for looking.
Throw Down Entry
Short rib pastrami
Got a couple of short rib plates from RD
Made up a batch of my curing brine: salt, dextrose, thyme, garlic juice, black peppercorns, bay leaves. juniper berries and cure #1. I add all the above except the cure to water and bring to a boil and steep until cool, refridge, strain, add cure and inject the ribs. I put the strained spices into cheesecloth and add back to the brine. Let the ribs cure for 4.5 days.
Rinsed and liberally coated with fresh cracked pepper and coriander.
Into a 250°F-ish smoker
Six hours in
When the ribs hit 170°F, I pulled them,
Deboned them,
And put them on a rack in a foiled hotel pan with beer to steam,
Until jiggly.
Then rested, vacuum packed and chilled til morning.
Sliced up and ready for said devourment. This stuff was bar none the best pastrami to date, and I will be only making it with short ribs in the future( unless a miracle happens and beef navels come to town). Kindly use this shot for the entry pic.
Just a small nibble
The week looks quite righteous, Thanks for looking.
Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslak...
Out. Farking. Standing. :clap:
Ribstrami sounds wonderfull!
silverfinger
Babbling Farker
- Joined
- Aug 2, 2010
- Location
- Santa Poco.
Dyam Bluetang,
Never seen that before! Just amazing! :clap2::thumb:
Never seen that before! Just amazing! :clap2::thumb:
Diesel Dave
Quintessential Chatty Farker
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- Aug 23, 2013
- Location
- In the...
Dang that was a great idea that turned into a magical experience
Great job
Great job
- Joined
- Jan 3, 2014
- Location
- Detroit...
It just got real serious up in here
Decoy205
Babbling Farker
Big Foot!!
Please accept this as my entry:
Cook thread:
http://www.bbq-brethren.com/forum/showthread.php?t=217912
Awesome entries all! :clap2:
Edit: Thanks Moose!
Please accept this as my entry:
Cook thread:
http://www.bbq-brethren.com/forum/showthread.php?t=217912
Awesome entries all! :clap2:
Edit: Thanks Moose!
Last edited:
bluetang
somebody shut me the fark up.
Thanky Dave, not my idea, tho it was a great idea for the inventor.
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