pastrami ribs

Pastrami St Louis cut ribs

 

adapted from a recipe from Bon Appitit

 

1 rack of St. Louis Cut pork spare ribs

Rub:

2 Tbs. Fresk ground black pepper

1 Tbs. Ground corriander seeds

1 tsp. Paprika

1 tsp. Ground yellow mustard

1 tsp. Brown sugar

1 tsp. Onion powder

1 tsp. Garlic powder, I used Penzey's Roasted

This is just enough for 1 rack of ribs

 

Sauce:

¼ cup white vinegar

1 Tbs. Kosher salt

¼ cup Dijon mustard

3 Tbs. Apple cider vinegar

3 Tbs. Honey

2 Tbs. Worcestershire

A half recipe would have been plenty.

 

Trim any flap meat and the membrane from the ribs. Coat both sides with the rub. I do the bone side a little lighter than the meat side. Wrap in plastic wrap and in the fridge 3-4 hours or overnight. I like to do overnight.

 

The original recipe was done in a pan with a little water covered in foil in the oven for 3 hours at 325 deg. Then it was uncovered, sauced and browned under a broiler.

 

I did mine in my Traeger 1 hour at 200 deg., 1 hour at 225 deg., 1 ½ hour double wrapped in foil at 250-260 deg., unwrapped and an hour at 275 deg. sauced twice and the last ½ hour went to 300 deg.

Temps were all measured at grill level. That was a total of 5 hours cook time. 

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