Pastrami Beef Ribs on the Franklin Smoker | Mad Scientist BBQ

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
1 lb kosher salt https://amzn.to/2TIjQFs
5 oz dextrose https://amzn.to/3x4YZuu
3.5 oz curing salt #1 https://amzn.to/35eFqEl
6 cloves fresh garlic
1 TBSP pickling spice https://amzn.to/3cttvpV
Brine in the refrigerator for 4-5 days. For a faster brine or if the meat is extremely thick, you can inject a portion of the brine up to 1/10 the weight of the meat.**For best results, soak in fresh cold water in the fridge for 12-24 hours after brining to balance salt content.**

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Motion Graphics/Animation provided by Kaitlyn Kirk Design
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This video is sponsored by Sullivan University.

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