Pastrami Beef Rib Board as served at Third Wave Café in New Smyrna Beach, Florida, as seen on Food Network's Diners, Drive-Ins and Dives, season 36.
Recipe courtesy of Third Wave Café

Pastrami Beef Rib Board

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  • Level: Advanced
  • Total: 14 days 16 hr 35 min (includes brining and fermenting sauerkraut)
  • Active: 1 hr
  • Yield: 3 servings



Rub for Pastrami Rib:

Thousand Island Dressing (Guy’s Million Island Dressing):

Pastrami Board:


Special equipment:
a smoker; a 2-quart mason jar; a weighted mason jar glass top; a mason jar burping lid
  1. For the brine: Toast the coriander and tri-colored peppercorns in a dry skillet on medium heat, about 1 minute. Add to 1 1/2 gallons simmering water. Add the kosher salt, sugar, curing salt, crushed red pepper, cloves, allspice, garlic, bay leaves and cinnamon stick.
  2. Place the spiced brine in a 22-quart bucket or plastic food grade container, then add the ice. Cool the brine. Place the short ribs into the brine. Brine for 7 days, refrigerated, making sure the meat is below the water line.
  3. For the rub for pastrami rib: Combine the mustards in a bowl and whip to combine. Cover and refrigerate.
  4. Preheat a smoker to cook between 165 and 175 degrees F.
  5. Remove the short ribs from the brine and pat dry to prepare for the rub. Using your hands or a spatula, completely cover the fat side of the short ribs with the rub. Place the ribs in the smoker. Smoke the ribs for 14 hours minimum and 16 hours maximum.
  6. Remove the ribs to a cutting board.
  7. For the Thousand Island dressing: Combine the mayonnaise, pickled peppers, olives, roasted peppers, Worcestershire, paprika, sugar and cloves in a bowl. Using a stick blender or food processor, blend until well incorporated. Chill.
  8. For the pastrami board: Arrange 1 pastrami rib, 2 ounces mustard, 2 ounces Thousand Island dressing, 2 ounces cheese, 3 ounces sauerkraut and a pickle on each of three boards.