Recipe courtesy of Tank House BBQ
Reuben Dino Rib
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- Level: Intermediate
- Total: 15 days 11 hr (includes brining and resting time)
- Active: 1 hr
- Yield: 4-6 servings
- Level: Intermediate
- Total: 15 days 11 hr (includes brining and resting time)
- Active: 1 hr
- Yield: 4-6 servings
Ingredients
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Directions
Special equipment:
a smoker- In a medium pot, combine the kosher salt, granulated sugar, brown sugar, pickling spice, garlic, honey, pink curing salt, black pepper and 1 gallon water. Stir together well and bring to a boil over medium-high heat until the sugar and salt are completely dissolved. Remove from the heat and pour into the container with the ice. Do not strain. Stir until the ice is melted.
- Submerge the ribs fully in the cooled brine, then cover and refrigerate for 2 weeks.
- Remove the ribs from the brine, then pat dry and air-dry under refrigeration overnight.
- Season the ribs with kosher salt and ground black pepper and smoke at 225 degrees F until the internal temperature reaches 195 degrees F, 8 to 10 hours. Cover and rest at least half an hour before slicing and serving.
Cook’s Note
This can be served with Thousand Island and sauerkraut for a more traditional Reuben, but Dijon mustard really pairs better with the richness of the short rib.
