Pastrami Short Ribs - Part 1

RedSkip

A few weeks back I went to Restaurant Depot here in Pittsburgh.  The selection was good and so I grabbed a few packages of Beef ribs.  Today is the day I decided to make Pastrami ribs.

Started off washing out the dusty Briner bucket (Large) I use for turkey.  Added two gallons of water, to get the ribs fully submerged, and pickling spices.  Next the ribs went down for a 7 day soak.

The “Star” - 9 pounds of goodness.


Brine w Prague Powder #1


Off to the spare refrigerator...


Thanks for looking, I plan to update in about a week.

gdenby

I know I'll be waiting for the next post.

Nice bucket. So much better than trying to get a plate placed just so, to keep the meat down.