Pastrami Beef Ribs on the Franklin Smoker

Watch as we make a brine for pastrami beef ribs and smoke them on my Franklin Barbecue Pit at Sullivan University. Pastrami Brine Recipe: 1.5 gallon cold water 6 cloves fresh garlic Brine in the refrigerator for 4-5 days. For a faster brine or if the meat is extremely thick, you can inject a...

Intermediate - 21 min - Food & Drink - Mad Scientist BBQ

The full course: Learn BBQ & Smoking free

What you'll need

Instant-read thermometer: The pitmaster's most-used tool.
Wireless meat thermometer: Watch the cook from anywhere.
Butcher paper roll: Wrap brisket the Texas way.
Heat-resistant gloves: Handle hot meat and grates.

Books

Franklin Barbecue by Aaron Franklin - View on Amazon
Meathead by Meathead Goldwyn - View on Amazon
Weber's Way to Grill by Jamie Purviance - View on Amazon

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Pro Chefs Make 8 Types of Grilled Cheese | Test Kitchen Talks @ Home (28 min, Bon Appétit, Intermediate)
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Grilled Cheese Sandwich & Tomato Soup (I can't believe this trick worked) | Weeknighting (9 min, Brian Lagerstrom, Intermediate)
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