If you love the rich, deep bark of traditional low-and-slow barbecue and the spiced, cured punch of a classic deli pastrami, this recipe brings both worlds together into one incredible bite.
Bone-in beef chuck short ribs provide the perfect canvas: huge, juicy, marbled beef that soaks up a wet cure and holds tight to a freshly toasted pepper-and-coriander bark.
Cook Overview
- Prep Time: 20 minutes (plus 5–7 days brining time)
- Cook Time: 8–10 hours
- Rest Time: 30 minutes
- Smoker Temp: 250°F
- Target Internal Temp: ~195°F–203°F (probe-tender)
Ingredients
For the Brine (Prepare 5–7 days in advance)
- 1 rack (approx. 4–6 lbs) Beef Chuck Short Ribs
- 1 gallon Water
- 1 cup Kosher Salt
- 1/2 cup Light Brown Sugar
- 2 tbsp Pink Curing Salt (Prague Powder #1)
- 3 tbsp Whole Pickling Spice
- 4 cloves Garlic, smashed
For the Fresh Pastrami Rub
- 1/2 cup Whole Black Peppercorns
- 1/2 cup Whole Coriander Seeds
For the Mop / Spritz
- 1/2 cup Worcestershire Sauce
- 1/2 cup Water
Step-by-Step Instructions
Step 1: Toast & Prepare the Rub
- Toast Separately: Place a small skillet over medium heat. Toast the whole coriander seeds and black peppercorns separately until fragrant, tossing frequently to prevent burning.
- Coarse Grind: Allow the seeds to cool slightly. Using a spice grinder or mortar and pestle, coarsely break down the toasted coriander and peppercorns separately. You want a coarse meal texture rather than a fine powder.
- Combine: Mix the coarsely ground coriander and black pepper in a small bowl, then set aside.
Step 2: Prep & Season the Ribs
- Preheat Smoker: Set your outdoor smoker to 250°F.
- Rinse & Dry: Remove your short ribs from the brine. Rinse them thoroughly under cold running water to remove excess surface salt, then pat them completely dry with paper towels.
- Spritz Binder: Mix 1/2 cup Worcestershire sauce and 1/2 cup water in a spritz bottle. Spritz the short ribs lightly all over until moist.
- Apply Rub: Generously coat all sides of the short ribs with your toasted coriander and pepper rub, pressing lightly so it adheres to the surface.
Step 3: Smoke Low & Slow
- To the Smoker: Lay the seasoned short ribs bone-side down on the smoker grate.
- Build the Bark: Smoke at 250°F. Spritz periodically with your Worcestershire mixture to keep the surface moist and build a deep mahogany-red bark.
- Check for Tenderness: Smoke until an instant-read thermometer probes into the meat like soft butter—typically around 195°F–203°F internal temperature (approx. 8–10 hours total).
Step 4: Rest & Serve
- Rest: Remove the short ribs from the smoker and let them rest on a cutting board for 30 minutes to redistribute the juices.
- Slice: Slice between the bones into thick cutlets or carve long ribbons of smoky, tender pastrami straight off the bone. Serve hot with deli mustard, pickles, or rye!
Click here to watch Wise Guys BBQ make this recipe.
