I recently ordered a pastrami kit from Girls Can Grill and immediately knew I had to make Smoked Pastrami Beef Ribs. If you want a smoked beef ribs recipe that departs from the usual BBQ fare, this is one to try. It’s ideal for weekend smokers, backyard gatherings, or game day.
These ribs are not your run-of-the-mill smoked beef ribs. The pastrami seasoning forms a bold, peppery crust that complements the rich marbling of the beef. After several days in the brine and hours on the smoker, the meat becomes fall-apart tender while still holding a smoky, flavorful bark.
If you like smoked meats, try my other recipes for inspiration: Double Smoked Ham with Bacon Jam or Smoked Bottom Round Roast.
Table of Contents
- Why You’ll Love These Smoked Pastrami Beef Ribs
- What Are Pastrami Beef Ribs?
- Start with the Pastrami Brine
- How to Smoke Pastrami Beef Ribs
- Should You Wrap Beef Ribs?
- Don’t Forget to Rest the Ribs
- What to Serve with Smoked Pastrami Beef Ribs
- Final Thoughts
- Frequently Asked Questions:
- More Low and Slow Smoked BBQ recipes:
- Smoked Pastrami Beef Ribs Recipe
Why You’ll Love These Smoked Pastrami Beef Ribs
There are many reasons to add these Smoked Pastrami Beef Ribs to your next barbecue menu.
- Bold pastrami-inspired seasoning that shines through the smoke.
- Rich, juicy beef thanks to generous marbling.
- A coarse, peppery bark that’s unmistakable.
- Cooked low and slow to maximize tenderness.
- Works well on pellet, offset, or charcoal smokers.
- Great for backyard gatherings and weekend cooks.
- Simple ingredients and straightforward technique.
- An impressive twist on traditional smoked beef ribs.
What Are Pastrami Beef Ribs?
Pastrami is traditionally made from beef brisket, but its signature spices — pepper, coriander, garlic, and mustard — pair beautifully with other beef cuts. In this recipe, beef ribs get the full pastrami treatment: a long brine followed by a coarse pastrami rub before smoking.
The final result is succulent smoked beef wrapped in a dark, peppery crust with the familiar pastrami flavor. Think of it as a cross between classic deli pastrami and slow-smoked BBQ beef ribs.
Start with the Pastrami Brine
This recipe isn’t a last-minute project — plan for a multi-day process. The brine step is essential for flavor and texture, so allow time for proper curing.
To simplify the process, I used a pastrami kit that included pre-measured brine and seasoning. If you use a kit, follow the manufacturer’s instructions for mixing the brine. If you’re mixing your own, dissolve the curing mix in warm water so the seasonings melt and disperse evenly.
Trim excess fat and any silver skin from the ribs so the brine penetrates evenly and the bark can form properly. Place the trimmed ribs in a sturdy prep bag, pour in the brine, add ice to cool the liquid quickly, and set the bag in a pan in the refrigerator to prevent spills.
Brine the ribs in the refrigerator for 5–7 days. This long brine deeply seasons the meat and helps tenderize it before smoking.
How to Smoke Pastrami Beef Ribs
After the brine period, it’s finally time to smoke the ribs.
Carefully remove the ribs from the brine and rinse them thoroughly under cold running water to remove surface salt. Rinsing will not remove the flavor that has already infused the meat during brining, but it prevents the ribs from being overly salty.
Pat the ribs very dry with paper towels — dryness helps the rub adhere and encourages a good crust. Lightly coat all sides with mustard to act as a binder, then press the pastrami rub into the meat. A proper pastrami rub is coarse and pepper-forward, with mustard and coriander notes.
Preheat your smoker to 250–275°F and place the ribs on the grates using indirect heat. If you’re using a grill instead of a dedicated smoker, set it up for indirect cooking and add wood chunks for smoke.
Treat these ribs like a brisket: low and slow. Smoke until the internal temperature reaches around 200–205°F and the ribs are fork tender. Depending on rib size and your smoker, this can take up to 8 hours or more.
Do not remove the ribs from the smoker as soon as the temperature hits the target; test for tenderness first. The meat should yield easily to a fork or probe — like a hot knife through butter. If the ribs still feel firm, close the smoker and continue cooking, checking every 20–30 minutes until tender.
Should You Wrap Beef Ribs?
Wrapping is optional. Smoking unwrapped yields a darker, firmer bark and stronger smoke flavor. If you want to speed up the finish while preserving bark, wrap in butcher paper. Foil will trap more moisture and tenderize faster but can soften the crust.
For pastrami-style ribs, I recommend smoking unwrapped until the bark sets; if the ribs need help finishing, switch to butcher paper rather than foil.
Don’t Forget to Rest the Ribs
Resting is essential. Once the ribs are tender, remove them from the smoker and rest for at least 30 minutes. For larger racks, rest longer. Keep them loosely wrapped and place in a cooler or a warm oven to maintain temperature. Resting allows juices to redistribute and the meat to relax for better texture and flavor.
What to Serve with Smoked Pastrami Beef Ribs
Because these ribs are rich and heavily seasoned, pair them with sides that add freshness, acidity, or creaminess
- Creamy coleslaw
- Potato salad
- Smoked mac and cheese
- Pickles and pickled vegetables
- Grilled corn or corn salad
- Grilled seasonal vegetables
- Rye bread or sandwich rolls
- Sauerkraut for a deli-style pairing
And don’t forget a good mustard to brighten each bite.
Final Thoughts
These Smoked Pastrami Beef Ribs are the delicious result of combining two favorites: slow-smoked beef ribs and classic pastrami seasoning. The extended brine and low-and-slow smoke create a deep, flavorful bark while gently breaking down connective tissue so the meat finishes tender and juicy.
When ready, slice between the bones and serve with your favorite BBQ sides, or pile the smoky beef onto rye with mustard and pickles for a standout pastrami-inspired sandwich. If you want a unique smoked beef ribs recipe that will impress guests, give this one a try — it’s peppery, beefy, and full of character.
Frequently Asked Questions:
Yes. Use a charcoal grill with a two-zone setup and add wood chunks for smoke. Maintain an indirect cooking temperature around 250°F and monitor temperature carefully.
There isn’t a single exact finishing temperature. Ribs often become tender around 200–210°F, but the best indicator is when a probe or fork slides into the meat easily with little resistance.
More Low and Slow Smoked BBQ recipes:
Pork
Maple Bourbon Ribs
If you try these Smoked Pastrami Beef Ribs, please leave a star rating and share how it went in the comments. I love hearing from readers and learning about your results.
Smoked Pastrami Beef Ribs
Maciek Zurawski
5 days
Up to 8 hours
4 People
Ingredients
- 1 rack beef ribs (at least 3 ribs)
- 1 package pastrami kit (pre-measured brine and rub)
- 1 gallon warm water (for dissolving brine)
- 2 tbsp mustard (for binding the rub)
Instructions
- Trim all excess fat and remove silver skin from the ribs.
- Mix the pre-measured brine ingredients with a gallon of warm water until dissolved.
- Place ribs in a prep bag, pour in the brine, add ice to cool, seal, and refrigerate for 5–7 days.
- After brining, rinse the ribs thoroughly under cold running water to remove surface salt.
- Pat the ribs dry. Coat all sides with mustard, then press the pastrami rub onto the meat.
- Preheat your smoker to 250–275°F and smoke the ribs over indirect heat.
- Smoke for up to 8 hours or until the internal temperature reaches about 200–205°F and the meat is fork tender. If still firm, continue cooking and check periodically.
- Remove the ribs and rest for 30–60 minutes, loosely wrapped, before slicing.
- Slice between the bones and serve.
Notes
Using a pastrami kit simplifies the process and ensures consistent results.
Thoroughly rinse brined ribs to avoid an overly salty taste.
Don’t remove the ribs until they are fork tender; patience makes the difference.
Nutrition
Nutrition values are estimates and will vary depending on portion size and specific ingredients used.