Pastrami Ribs on Saturday

[Jason TQ]

I traveled last week, but before I left I picked up 12 spares to trim for some events the next few months. I've posted a bunch about corning/bringing all types of meats and this is one of those batches.

So took the tips and the end section I don't bring (about 4-5 bones) and put them all in a brine for 4 days.

Here's the stuff trimmed and into the brine on Tues
https://i.imgur.com/9zVI4Bfl.jpg

https://i.imgur.com/9ElMIqfl.jpg

Sealed most of them up this morning with my old vacuum sealer that was about dead (returned and got a new one from Costco after I did that)
https://i.imgur.com/yMFxUyIl.jpg

https://i.imgur.com/UcrixAcl.jpg

Made some more rub and put the rib sections on around 2
https://i.imgur.com/tkNf9VKl.jpg

https://i.imgur.com/NMvKMqhl.jpg

https://i.imgur.com/qGgQin7l.jpg

[Saucy]

I’m doing some today also. Based on your previous inspiration. Everyone here is excited to try them. My rub is only coriander and black pepper.
I’ve got a butt in the brine still. Done that in the past and everyone loved it.

[Jason TQ]

I’m doing some today also. Based on your previous inspiration. Everyone here is excited to try them. My rub is only coriander and black pepper.
I’ve got a butt in the brine still. Done that in the past and everyone loved it.

Sweet. I don't have a go-to pastrami rub. I start with coriander and black pepper, then maybe add in some garlic, onion, cumin, ginger, etc. I don't measure really. Always comes out good.

Let me know how it goes!

[Jason TQ]

Few shots of ribs about 60 then 90mins in. Going to foil with a little liquid to steam
https://i.imgur.com/sK67p78l.jpg

https://i.imgur.com/TtzaLZCl.jpg

Then I had to make the tough decision on beer. Think I made the correct choice
https://i.imgur.com/hLuN1Phl.jpg

https://i.imgur.com/xswlGygl.jpg

Then things got weird......2 of my drums made a run for it so had to shoot them. Will clean up their bodies later when it gets dark.......:becky:
https://i.imgur.com/00I598Ol.jpg

[dadsr4]

Looks good!
I think you made the proper glass choice, although the original container in a paper bag is traditional.:-D

[Jason TQ]

Wrapped here with some margarine and pickle juicehttps://uploads.tapatalk-cdn.com/20180804/b5254181d2d3c98300250ca757d4cd0e.jpg

[LYU370]

https://i.imgur.com/xswlGygl.jpg

I'm an old school Polak... Niema Schlitza, niema piwa! :mrgreen:

[dadsr4]

I'm an old school Polak... Niema Schlitza, niema piwa! :mrgreen:
Schlitz, the beer I grew up on! Neighbor kid's dad bought cases of that stuff and kept it in the garage, then drank so much himself that he never missed a bottle or so.:rolleyes: We just put the empties back.

[thirdeye]

Looks great. You can pastrami (the verb) a number of things, about any beef roast, I like pastramied rump or round roasts, turkey breasts, duck breasts, and like you figured out.... a number of pork products.

[Jason TQ]

Done after 3hrs. Took a sample. The rest is restinghttps://uploads.tapatalk-cdn.com/20180804/889321cde16b0b124a95a0ec3f62bf85.jpghttps://uploads.tapatalk-cdn.com/20180804/ac9ac215e06f6ca05c8e760fcf944566.jpghttps://uploads.tapatalk-cdn.com/20180804/88929d17cb136d62a88ecebbf8624de1.jpg

[ShadowDriver]

Oh, Day-um!

That looks ridiculously good.

[Jason TQ]

All done
https://i.imgur.com/pcVot1El.jpg

https://i.imgur.com/q6q4hLyl.jpg

https://i.imgur.com/vvjdkv1l.jpg

https://i.imgur.com/Jw4YeWrl.jpg

https://i.imgur.com/Kn2znKZl.jpg

https://i.imgur.com/aXLNteNl.jpg

https://i.imgur.com/r0esMo8l.jpg

https://i.imgur.com/IA6qeTnl.jpg

https://i.imgur.com/L5bTOiml.jpg

[dadsr4]

I saw that "beer" at the store and picked some up on a whim.
Beer with a depth charge, in a can, what will they think of next?

[Big George's BBQ]

WOW Looks excellent Looks like your Jr pit master enjoyed it

[Big George's BBQ]

Hope you enter this int the TD

[Stingerhook]

Looks great Jason, nice choice of plates.