Make the brining liquid by bringing 4 qts. water to a boil with all brining ingredients. Remove from heat and add remaining 4 qts. cold water. Allow brining liquid to cool and transfer to a large plastic container. Add the Short Ribs and place a nonreactive plate on top to keep beef submerged in liquid. Cover and place in the refrigerator for 5-7 days. Stir liquid daily.
Remove Short Ribs from brining liquid, rinse with cold water to remove any excess salt and spices, and pat dry. Discard brining liquid.
Combine the dry rub ingredients in a zip top bag. Seal bag and roll spices with a rolling pin to break open. Rub Short Ribs with spice mixture generously on all sides.
Preheat smoker to 225℉ according to the manufacturer’s instructions.
Place Short Ribs in smoker and cook for 4 hours or until the internal temperature reaches 165-170℉. Remove from the smoker and wrap ribs, fat side up, in banana leaves (or butcher paper, aluminum foil). Place back in the smoker, with banana leaves seam facing down, and cook for an additional 2 hours or until the internal temperature has reached at least 200℉.
Remove from the smoker and let rest for at least 1 hour.
Slice smoked Short Ribs between each bone with a sharp carving knife. This pastrami can be served on the bone or shredded for sandwiches and tacos.
Note: to reduce brining time from 5 days to 24 hours, replace the kosher salt and pink curing salt with 2 cups of quick curing salt.
Nutrition information per serving: 660 Calories; 470 Calories from fat; 52.3 g Total Fat (20.9 g Saturated Fat; 22.3 g Monounsaturated Fat); 146.1 mg Cholesterol; 690.1 mg Sodium; 4.6 g Total Carbohydrate; 1.5 g Dietary Fiber; 40 g Protein; 5.8 mg Iron; 579.5 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 13.4 mg Niacin (NE); 0.4 mg Vitamin B6; 4.4 mcg Vitamin B12; 9.4 mg Zinc; – mcg Selenium; 150.1 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B12, Iron, Selenium, Zinc and Choline. It is a good source of Thiamin.