This is the recipe that hit #1 on r/FoodPorn with 205,000+ views and 3,000+ likes. Bone-in beef plate ribs transformed through traditional pastrami technique—seven-to-ten-day brine, signature black pepper-coriander crust, low-and-slow smoke to 160°F, then Guinness steam-smoke finish to 203°F.
Every bite delivers iconic pastrami bark with melt-in-your-mouth smoked beef that redefines NYC BBQ.
What You Get:
Complete 10-day timeline (brine through finish)
Exact ingredient measurements for brine, rub, and steam-smoke
7-step professional technique with reasoning
Success indicators and pro insights
Print-optimized PDF format
Perfect for pitmasters ready for advanced curing techniques.
