PASTRAMI SHORT RIBS A R E C I P E F ROM CHE F J U S T I N L AD OUC EUR CURE:
3 RACKS 3 LTRS 3 TBSP 1-1/2 C 8 CLOVES 1-1/2 C
SHORT RIBS DISTILLED WATER PRAGUE POWDER #1 KOSHER SALT GARLIC (CRUSHED) BROWN SUGAR
PASTRAMI RUB: 4 TBSP 3 TSP 2 TSP 2 TSP 2 TBSP 2 TBSP
COURSE BLACK PEPPER PAPRIKA GARLIC POWDER ONION POWDER GROUND CORIANDER MUSTARD POWDER
METHOD:
1. CUT OFF THE RIBS FAT CAP. 2. ADD ALL CURE INGREDIENTS TOGETHER. WHISK UNTIL BROKEN UP. 3. PUT RIBS IN TO THE CURE FOR 2-3 DAYS 4. RUB WITH DRY INGREDIENTS AND SMOKE AT 200° F FOR 3 HOURS OR COOK AT 275° F IN THE OVEN FOR 2-1/2 HOURS.
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