Every year I do brisket pastrami. It's tradition – my dad waits for it, my daughters expect it. But this year I grabbed beef plate ribs instead and thought, why not?
10 days from brine to plate. Made my own rub. Smoked low and slow, then steam-finished in Guinness because I'm apparently that guy now! Good thing I like to drink it!
The bones slid out clean. Not "pull with effort" clean – I mean literally lifted them out like they were never attached. That's 204°F done right.
The marbling on plate ribs is insane compared to brisket flat. Fat content kept everything stupid juicy through the entire process. And that bark? Better than any brisket I've done. The bones acted like heat shields during the smoke, letting the exterior crust up perfectly while protecting the meat.
Slicing around bones sounds annoying until you realize they just… come out. Then you've got pure pastrami perfection without the hassle.
They were so good!!! What do you think?
by nybbqguys
6 Comments
Happy to answer questions about the brine, the Guinness steam finish, or why plate ribs beat brisket for this. The full process : [https://youtu.be/jMI4E-8JP-M?si=-TCXqDN3huE8KBWO](https://youtu.be/jMI4E-8JP-M?si=-TCXqDN3huE8KBWO) Hope you enjoy the video – full process and “bone pull”
That first pic needs a NSFW tag. Damn that looks tasty, great job.
Looks incredible. Great job.
Looks awesome!! 🤤
Looks like you knocked that out of the ballpark
Looks fantastic! I’ve done short ribs a number of times and it always has incredible flavor.