 we're going to do something a little bit different. I'm going to make some beef short ribs but we're going to make them pastrami style and I've been having some audio and video problems and I've actually lost a couple of the clips when I started this video but I've already cured the ribs these are another set of ribs but I've already cured some ribs they were in the cure for seven days you're going to see some of the video for me putting the cure together and actually putting them in the cure but I went ahead and did that already and that's why I'm wearing the same shirt that you're going to see later on in the video but I'm going to go ahead and show you that part but just so you know hopefully this video will come out okay but I cured those ribs for seven days and then we're going to throw them in the sous vide at 155 for 24 hours and then they're going to come out and then we're going to throw them on the smoker so alright guys I got my brain all in the pan I'm going to heat that up so it can get mixed in real well with the water then we're going to throw some ice in there to cool it down and we'll throw it in the bag so I'll be back when this gets all nice and alright guys I'm back got my brain and cure is already ready it's all cooled off and I'm going to take these short ribs I'm going to toss them into a one gallon Ziploc freezer bag I already kind of preseason these when I vacuum and froze them just with salt pepper and garlic so that really shouldn't interfere with our cure at all so I'm going to go ahead and toss these in this bag and then I'm going to keep it in this bowl so that we don't have any leaks just in case and I'm going to go ahead and dump this brine which is cooled down pretty all the way and I'm just going to dump it right in the bag here completely cover the short ribs and then I'm going to go ahead and just seal it up real good try to get as much of the air out as possible just kind of squeeze it down close to the liquid as possible that way kind of show you how it looks here in the bag in the bowl see how they are I'm going to leave them just like that and they will brine for seven days then we'll take them out wash them off put a little pastrami rub on them and cook them up so alright guys I will get these in the refrigerator and I'll see you in seven days hey guys I'm back and what I've done I took the ribs out of the brine and I went ahead and I put some of the pastrami rub on the ribs and I revac you sealed them in a bag and so we're going to put a little bit of that pastrami rub on before we sous vide them and then we're going to when we take them out of the bag after the sous vide before we put them on the grill we'll add a little bit more I'm not going to put a heavy pepper pastrami rub on them I'm actually probably going to add a little bit of garlic and some more salt to it but that's what we're going to do we're going to throw those in the bath for 24 hours at 155 and then we'll take so I'm really not ready for dinner yet it's got another you know four or five hours for dinner so what I'm going to do I'm going to throw these in the refrigerator and let them cool down cold wet meat takes smoke a lot better so we're gonna let these cool down in the fridge and when ready to throw them on the grill before we run out to church tonight and by the time we get back from church these will be all smoky and ready we use this rack pan underneath what I'm going to do is I took some of my pastrami rub and I mixed it cut it back with a little bit of an onion powder like I said I don't want it to be a really peppery pastrami you know like a pastrami that we're gonna make sandwiches out of so I'm just gonna put a little bit on it and to get it to coat all over and then we're gonna let these nice and mowl down so I have no problems putting them on the smoker for two hours or so and we'll be back yeah yeah chef's sitting at a right a 192 I got my smoker tube going got my ribs I'm actually just gonna put them right on the top rack here I'll let that smoke actually come and get to them and the heat kind of rises so we should be good smoking tubes with different doing its job and smoking I'll put these on and I'll be back in about two hours or so alright guys they're done actually I had them at the on the low smoke position for about an hour and a half and when I got home I cranked them up to about 375 for about 15 minutes and they look perfect so I'm gonna show you what it looks like right there so you can see it up close and what I did is I also made a little and nothing goes better with pastrami and mustard and I just whipped up a little mustard sauce like the little golden spicy brown with some Worcestershire and some mayonnaise and we're gonna use that as a little little sauce for it so I'm gonna take one of these right here and we're gonna cut it and open it up take a peek man that looks like pastrami to me take a look at that it's pastrami all fats rendered pretty good that nice pastrami red color I'm gonna go ahead and take a bite I'm gonna dip it in that mustard sauce why it's tender and it's juicy cut that little bit of salt and pepper kick from the pastrami I'm gonna have to double dip oh guys you need to try this recipe very well worth it never done this before seen it and I would give it a thumbs up kind of try it make sure you follow the directions below make sure you follow us on Facebook follow us on Instagram like and share this video hit the bell button for notifications and make sure you subscribe thanks again I'll see you on the next video