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Pastrami Beef Ribs

This recipe for pastrami beef ribs is good enough to impress even the counter workers at Katz’s Deli in NYC! This does take a little time, but it is fun to make and worth it in the end. These ribs have deep flavors of juniper, coriander, and pepper; classic pastrami! So go ahead and give it a shot, if you follow these instructions, to the letter, you are sure to be the star of the show this weekend!

Beef Ribs/Brine

  • 8 pounds beef ribs
  • 1 gallon water
  • 1/2 cup kosher salt
  • 1 tablespoon pink curing salt
  • 2 tablespoon dry gin
  • 2 tablespoon mustard seed
  • 1 teaspoon celery seed
  • 8 cloves garlic, peeled
  • 1 onion, peeled and cut into quarters
  • 2 cinnamon sticks, broken in half


  • 1 cup coriander seeds
  • 1 cup whole black peppercorns
  • 1 tablespoon yellow mustard seed
  • 1 tablespoon celery seed


For the Brine:

Combine all ingredients, except the beef, in a pot and bring to a boil; let boil for five minutes.

Remove from heat and let stand until room temperature.

For the Rub:

Combine all ingredients in a sauté pan and toast over medium heat for one minute or until fragrant.

Grind, coarsely, in a spice mill or clean coffee grinder.

Reserve for use.

For the Beef

Place your beef ribs in a plastic or glass container and cover with the brine; be sure the ribs are fully covered.

Place the beef in the refrigerator and let it sit in the brine for 8 days, stirring daily.

Remove the beef from the brine and rinse under cold water, pat dry.

Preheat your smoker to 250 degrees.

Generously season all sides of the beef ribs with the prepared rub.

Place ribs on the smoker, fat side up, and smoke for 6-8 hours or until you have an internal temperature of 200 degrees.

Remove from smoker and let rest for 30 minutes.

ENJOY your hard work!

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Holland, Michigan 49423