Smoked Pastrami Spare Ribs: Taking Classic Deli Cure to Pork

Smoked Pastrami Spare Ribs: Taking Classic Deli Cure to Pork

If you’ve ever wondered what happens when deep, briny deli-style pastrami meets the slow-smoked, rendered-fat richness of a pork spare rib, this recipe is your answer. We are taking the time-tested, multi-day curing process traditional to beef brisket and applying it directly to a clean rack of St. Louis spare ribs.

The Curing Process: Patience Creates the Flavor

Pastrami isn't just about the heavy bark on the outside—it’s rooted in the cure. Trimming your rack properly and peeling that tough back membrane allows the cure to penetrate deep into every muscle fiber. A 5 to 7-day brine bath transforms the texture of the pork, giving it that unmistakable mahogany blush, firm bite, and signature savory depth.

Once the ribs come out of the cure, a thorough cold-water rinse is non-negotiable to wash away excess surface salt before seasoning.

 Pitmaster Note on the Rub: Pre-ground pickling spice loses its aromatic punch quickly. Run the whole pickling spice through a spice grinder right before mixing your rub. The burst of freshly crushed coriander, mustard seed, allspice, and clove paired with sharp 16-mesh coarse black pepper creates an incredible bark on the smoker.

 

Low & Slow Smoke

Lock your pit in at a steady 250°F with clean wood smoke. Roll the ribs bone-side down for 4¼ hours without peeking constantly—let the smoke build that deep color and bark. Once tender with clear bone pullback, rest the rack for 30 minutes before slicing. Garnish with a sprinkle of freshly sliced green onions for a clean, sharp finish.

RECIPE CARD

Prep / Cure: 5–7 Days | Cook Time: 4¼ Hours | Rest Time: 30 Mins | Smoker Temp: 250°F

Ingredients

Ribs & Cure

  1 rack pork spare ribs, trimmed St. Louis style

  Pastrami curing brine (with Prague Powder #1)

½ cup brown sugar

½ cup kosher salt

½ cup pickling spice 

2 tbsp peppercorn

1 tbsp allspice berries

Pastrami Rib Rub

  1 tbsp pickling spice, freshly ground

  1 tbsp fresh ground black pepper

  1 tbsp 16-mesh coarse black pepper

  1 tsp sea salt (optional)

Optional Garnish

  Mustard BBQ Sauce

  Freshly sliced green onions

Instructions

  Prep & Cure: Trim ribs St. Louis style and peel off the back membrane. Submerge completely in curing brine; cover and refrigerate for 5 to 7 days.

  Rinse & Dry: Remove ribs from cure, rinse thoroughly under cold running water to strip surface salt, and pat completely dry with paper towels.

  Apply Rub: Grind whole pickling spice in a spice grinder. In a small bowl, combine 1 tbsp ground pickling spice, 1 tbsp fresh ground black pepper, 1 tbsp 16-mesh black pepper, and 1 tsp sea salt (if using). Season the rack evenly on all sides.

  Smoke: Fire up your smoker to 250°F. Smoke ribs bone-side down for 4¼ hours until tender with clean bone pullback.

  Rest & Slice: Rest for 30 minutes wrapped in foil in a warm ovenorSmoker. Slice between bones, top with a mustard BBQ sauce, and serve!