00:00Now, this might be a hot take, but I think pastrami is hands down the best deli meat out there.
00:03So when I found out you can make pastrami beef ribs, it was honestly a complete game changer
00:06as long as you have the patience to forget about it for about 7-10 days.
00:09And look, I'm not really known for my patience, but this is one of those things that really doesn't take
00:13a lot of work
00:13and I'm down to make some sacrifices for this kind of flavor.
00:15So after we get these beautiful beef ribs all trimmed up and covered in the brine,
00:18it's time to toss it in the fridge and let it do its thing.
00:20But just make sure you flip it around once per day while it's sitting in the fridge.
00:23Then after about a week or so, we're going to rinse this thing off with some cold water and pat
00:26it dry
00:26so we can get it ready for the smoker.
00:28And I'm going to use some yellow mustard as the binder before getting it covered in my pastrami rub.
00:31And while I'm doing this, I have my Rectec Dual Fire heating up and set to 250 degrees
00:35and we're going to toss this on there for about 8-10 hours.
00:37And once we hit an internal of about 204 degrees, we're going to wrap this up with some beef tallow
00:41and then it's going to hang out in the cambrough for a couple hours so it can rest.
00:43And because the recipe is mostly us just waiting around for each step, it's really easy to make
00:47and it takes one of the best bites in barbecue to a new level.
00:49Trust me, you've got to give it a try.
00:52Oh my god, that might be one of my favorite things I've ever made.
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