Finished pastrami dino ribs from the source video.
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BEEF

Pastrami Dino Ribs

Stew’s BBQ

Beef plate ribs are brined seven days, dried 48 hours, smoked, tallow-wrapped and held before slicing.

Grill Temp250°F
Brine & Dry7 + 2 Days

Trim and make the brine

Lightly trim ribs and score the back. Dissolve brine ingredients in 1 quart water, add remaining cold water and chill completely.

Trim and make the brine for Pastrami Dino Ribs

Cure and dry

Brine ribs 7 days, flipping daily. Rinse, pat dry and refrigerate uncovered on a rack 48 hours.

Season

Coat lightly with Worcestershire and season with 4 parts pepper to 2 parts coriander.

Season for Pastrami Dino Ribs

Smoke the ribs

Smoke at 250°F. Once bark begins to set, spritz occasionally as desired.

Smoke the ribs for Pastrami Dino Ribs

Wrap at 170°F

At about 170°F, add tallow, wrap tightly in butcher paper and return to smoker.

Finish and hold

Cook to about 200°F and probe tender. Rest to 170°F, then hold at 145–150°F or in a dry cooler for 3 hours, minimum 1 hour.

Finish and hold for Pastrami Dino Ribs

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