Pastrami beef ribs aren’t something you see every day, but after one bite, it’s hard to imagine not making them again.

This cook combines everything we love about classic BBQ beef ribs with the bold, peppery flavor of pastrami. The result is deeply beefy, smoky, tender ribs with a crust that stops people mid-sentence.

During this cook, we spent time talking BBQ with Tony Ramirez of TFTI BBQ, the mind behind this pastrami-inspired approach. His love for pastrami runs deep—and beef ribs were always at the top of his list.

“After I did my first pastrami brisket, I wanted to pastrami everything. And at the very top of my list was beef ribs. Pastrami beef ribs might honestly be the best thing I’ve ever turned into pastrami.”
— Tony Ramirez, TFTI BBQ

Why Pastrami Beef Ribs Work So Well

Beef ribs are rich, fatty, and loaded with connective tissue, exactly what you want when applying a pastrami technique.

The long brine builds flavor deep into the meat, while the heavy black pepper crust balances the richness and stands up to smoke. When cooked low and slow at the right temperature, the meat becomes incredibly tender without losing structure.

Unlike brisket, beef ribs give you massive bites of meat on the bone—making them perfect for bold flavors like pastrami spice.

The Pastrami Brine (Start Here)

The pastrami portion of this cook follows Tony’s proven pastrami process. If you’re new to pastrami, start with his full guide here:

Pastrami Recipe: https://tftibbq.com/pastrami-brisket/

The process:

• Brined beef ribs for 5 -7 days
• After brining, ribs were:
  • Rinse under cold water
  • Soaked in cold water for 1 hour in the refrigerator to remove excess surface salt
  • Pat dry with paper towel to remove excess water

Because beef ribs are already rich and flavorful, we kept the seasoning simple.

Seasoning the Ribs (Keep It Simple)

After soaking and drying the ribs, we skipped additional spices and went heavy on a coarse peppercorn mixture only.

The goal here wasn’t to overpower the pastrami flavor—it was to let the beef, smoke, and pepper do the work. This also keeps the final ribs from tasting overly salty after a long brine.

Smoker setup:

• Grill: Weber Kettle
• Fuel: Charcoal
• Wood: Cherry
• Cook temp: 225°F

Cherry wood adds a mild sweetness and deep color that pairs perfectly with pepper and cured beef.

Beef Ribs Temperature Guide (This Is the Key)

Beef ribs aren’t done when they “look good.” They’re done when the temperature and texture say so.

Target temperatures:

• 165°F – Ribs have taken on smoke, and the bark is set
• 203–205°F – Probe tender and ready to pull and rest

Once the ribs reached 165°F, we moved them to a tray to finish cooking until they hit the final range and felt probe tender.

Throughout the cook, temperatures were monitored using RFX™ Wireless, allowing us to track progress without lifting the lid or guessing. When the probe slides in with little resistance—like softened butter—you’re there.

A Quick BBQ Conversation with Tony Ramirez

While the ribs smoked, we asked Tony a few questions about beef, BBQ, and trying new things.

Where did the idea for pastrami beef ribs come from?

“After I did my first pastrami brisket, I wanted to pastrami everything. Beef ribs were always at the top of my list—and honestly, they might be the best thing I’ve ever turned into pastrami.”

What’s your favorite beef bite?

“A simple, perfectly medium-rare steak. Just salt and pepper. It goes with anything and always feels like a perfect dinner. Growing up, it was my favorite thing my mom would make—those flavors never leave you.”

Advice for people intimidated to try something new in BBQ?

“Just go for it. New flavors, new styles, new cooks. Cooking is an art. The only way to get better is to keep expanding your knowledge and your taste. That’s what keeps the fire going for me.”

Why Temperature Control Matters with Beef Ribs

Pastrami beef ribs are a long cook, and guessing leads to dry meat or under-rendered fat. Monitoring internal temperature with RFX™ Wireless makes it easier to:

• Track progress without opening the lid
• Hit the exact tenderness window
• Cook confidently from start to finish

When beef prices are high, and cooks take all day, temperature control isn’t optional—it’s the difference between good ribs and unforgettable ones.

 

I measure the RFX™ Wireless probe against the cut before inserting it so I know it’s placed in the true thermal center of the meat.

Resting and Serving Pastrami Beef Ribs

Once the ribs hit 203–205°F and were probe tender, we let them rest before slicing. Resting allows juices to redistribute and keeps the meat from drying out when cut. Slice between the bones and serve as-is. These ribs don’t need sauce.

Frequently Asked Questions About Pastrami Beef Ribs