Description
A delicious recipe for smoked corned beef short ribs that are tender and flavorful.
Ingredients
Scale
- 5 lbs beef chuck short ribs (boneless)
- 4 quarts water (1 gallon)
- 3/4 cup kosher salt
- 1/2 cup packed brown sugar
- 1/3 cup pickling spice blend
- 1 tsp pink curing salt
- 4 garlic cloves minced
- 4 tbsp coarsely ground black pepper
- 2 tbsp ground coriander
- 2 tsp ground mustard
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp chili powder
Instructions
- In a Dutch oven or large stock pot add the water, kosher salt, brown sugar, pickling spice blend, pink curing salt, garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.
- In a large container or large sealable plastic bag place beef short ribs. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 5-10 days, turning beef on day 5 (some feel 10 days is too much. Feel free to brine 5 days turning it after day 3). On day 10 remove from brining liquid (discard liquid) and place beef in a large bowl and cover with clean water. Let soak for 30 minutes, rinse and repeat 2 more times.
- In a small bowl whisk together the dry rub ingredients. Rinse corned beef ribs in water and allow excess to drip off. Apply dry rub mixture evenly over all sides. Place on a platter and refrigerate overnight or 8 hours. No need to cover with plastic wrap because when you remove it most of the dry rub sticks to the wrap and is wasted. Air cured is fine overnight, but feel free to go right to the smoker. I have found overnight adds more flavor than straight to the smoker or oven. Use your own discretion.
- Let the beef short ribs come to room temperature. Smoke the beef short ribs for approximately 6 hours more or less at 225°F. We will want an internal temperature of 200°F – 204°F for that tender meat.
- Steam for that extra tenderness. This is an option. I highly recommend steaming unless it already reached 204°F.
- With a sharp knife be sure to slice across the grain into about 1/8″ pieces and serve! Slicing across the grain will ensure a tender, fall apart piece of pastrami.
Notes
- Note 1: Adjust salt based on preference.
- Note 2: Ensure kosher salt is used for proper brining.
- Note 3: Pink curing salt is important for color and curing.
- Note 4: Chili powder can be adjusted to taste.
- Note 5: Ideal internal temperature for tenderness is 200°F – 204°F.
- Note 6: Steaming helps enhance tenderness.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1-2 pieces
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg