Part 1 of Pastrami Dino Ribs is the Brine. We’re building a full curing brine from scratch following @howtobbqright recipe for a similar weight brisket with garlic, kosher salt, sugar, curing salt, and pickling spice… then trimming these beef ribs so the flavor hits the meat directly. Into the brine they go for a full 7-day soak. Part 2 coming soon. #pastramiribs #beefribs #bbqreels #smokedmeat | Svenddiesel
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Part 1 of Pastrami Dino Ribs is the Brine. We’re building a full curing …
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Dry brined beef ribs that fall off the bone
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Pastrami @snakeriverfarms wagyu beef short ribs. Eight day brine. Desalinated for six hours. Rubbed with pepper, coriander and some other spices. Smoked on the @traegergrills for about 8.5 hours to 204Β° (when it is probe tender). Epic. Epic. Epic and delicious. Salty, smoky, juicy, rich and tender. | The Grill Dads
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Pastrami @snakeriverfarms wagyu beef short ribs. Eight day brine. D…
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Holiday cooking hack: Dry brine your meat. Want juicier, more flavorful turkey, beef, or pork without a mess of buckets and water? Dry brining is the easiest way to upgrade your holiday roast β€” just salt time = deeper seasoning, better texture, crispier skin, and way more compliments at the table. 🎁 It’s the gift your meat deserves. πŸ‘‰ Learn how to do it right at AmazingRibs.com https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining/ #HolidayCooking #DryBrine #J
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Beef back ribs smoked on the Oklahoma Joe's Bronco Pro drum smoker. Fuel: B&B Charcoal mesquite lump charcoal and Post oak chunks. Fired up with a torch. Rub: The Grind from Whiskey Bent BBQ https://www.whiskeybentbbq.com/products/the-grind Seasoned 6 hours ahead of time and sat in the refrigerator to dry brine. Process: Running the Minion Method light one section of the charcoal basket. Open the vents wide and allow the smoker to start heating up. When the smoker temp gets between 150-200Β°F, ti
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Beef back ribs smoked on the Oklahoma Joe's Bronco Pro drum …
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