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Pastrami Spare Ribs

Porkstrami ribs are a game-changing mashup of smoky BBQ ribs and the deep, spiced flavors of pastrami—brined, cured, and smoked to perfection.
Keyword cured meat, Ribs
Prep Time 2 days
Cook Time 1 day
Servings 4

Ingredients

  • 2 racks spare ribs

Cure

  • .02 % 0.2% Prague Powder #1 by weight
  • 1.5 % 1.5% salt by weight
  • 1.5 % 1.5% sugar by weight

Pastrami Seasoning

  • 1 tbsp coarse black pepper
  • 1 tbsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp mustard seed ground
  • 1 tsp smoked paprika
  • 2 tbsp butter or ghee

Instructions

  • Weigh & Mix Cure: Weigh ribs and calculate curing salt, salt, and sugar percentages. Mix and apply evenly.
  • Cure the Ribs: Vacuum seal or place in a bag and cure in the fridge for 24-48 hours. Flip every 12 hours.
  • Soak & Season: Soak in water for 1 hour to remove excess salt. Pat dry and season with pastrami rub.
  • Smoke: Set smoker to 250°F. Smoke ribs for 3 hours, spritzing with vinegar or water every hour until ribs hit 150 internal.
  • Wrap: Wrap in foil with butter or ghee and place in sous vide or oven to hold at 150 for 18-24 hours
  • Slice and serve: slice and serve ribs