Pastamied short Ribs??

  • 1hl&sinker
    On the St.Croix
    Posts: 2501
    March 23, 2021 at 3:22 pm #2024214

    A Freind of mine smoked some up last weekend. Just out of this world.
    Not this weekend but middle of next week I’m giving it a go. Have the meat, just gotta get a bigger container for the cure.
    9.7 pound

    Anyone ever have this before?
    My favorite roast is the chuckeye roast smoked but this pastrami short ribs is giving the chuckeye a run for the money.
    I also picked up a small chuckeye roast 2.5 pound for this week. Just to compare.
    Update next week.

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    Denny O
    Central IOWA
    Posts: 5827
    March 23, 2021 at 9:55 pm #2024303

    Ok, let me get my head around this,,
    You are going to “corn” the short ribs, then change up the seasonings and smoke it?

    1hl&sinker
    On the St.Croix
    Posts: 2501
    March 24, 2021 at 1:20 am #2024313

    Put it this way. Instead of using the traditional meat to make pastrami I’m using short ribs. Spices and curing are pretty much the same.
    The grilling/smoke thing and rub to create bark maybe different.

    Denny O
    Central IOWA
    Posts: 5827
    March 24, 2021 at 10:03 am #2024389

    Interesting! Tell us how it turns out. I won’t be able to fix it for SWMBO and me but I might find an other new pleasure!

    1hl&sinker
    On the St.Croix
    Posts: 2501
    March 24, 2021 at 10:20 am #2024397

    As you know it’s the waiting time now. Excited anticipation.

    ThunderLund78
    Posts: 2680
    March 24, 2021 at 1:01 pm #2024467

    I LOVE this type of stuff! Looking forward to hearing the result!

    robby
    Quad Cities
    Posts: 2829
    March 24, 2021 at 4:40 pm #2024530

    Sounds super!!!

    1hl&sinker
    On the St.Croix
    Posts: 2501
    April 1, 2021 at 4:59 pm #2026853

    Got a start with beefers today. Started 1pm. 185 degrees at just before 5pm. No stall,kinda weird. Temp was always under 280 . Had one misshap adding lump temp gotta away from me for a bit. Maybe 5 mn. Blessing in disguise. Bark wasn’t forming and now it has.

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    1hl&sinker
    On the St.Croix
    Posts: 2501
    April 1, 2021 at 5:09 pm #2026858

    Shooting for 196 degrees to be sliceable.

    1hl&sinker
    On the St.Croix
    Posts: 2501
    April 2, 2021 at 5:48 pm #2027155

    Melt in the mouth goodness. Cooked a bit past 196 degrees.

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    1hl&sinker
    On the St.Croix
    Posts: 2501
    April 2, 2021 at 5:52 pm #2027167

    Do it again? It was awesome but the trouble just not worth it. STICK TO,my Chuck eye roast.

    Denny O
    Central IOWA
    Posts: 5827
    April 2, 2021 at 11:19 pm #2027239

    Realy? Not worth it? Da_g Sam, Give then to me!!
    #2026853
    Quite the switch in the timeline!

    1hl&sinker
    On the St.Croix
    Posts: 2501
    April 3, 2021 at 12:47 am #2027245

    Really not much left except some good fixings with eggs or something.😀😁

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