Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pastrami Short Ribs - Part 1

RedSkip
RedSkip Posts: 1,400
edited November 2018 in EggHead Forum
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.

Large BGE - McDonald, PA
· Share on FacebookShare on Twitter

Comments

Categories