Pastrami Short Rib Reubens

Cure

2 racks beef ribs

2L water

½ tbsp Prague powder #1

¼ cup kosher salt

4 garlic cloves, crushed

¼ cup brown sugar

1 tsp yellow mustard seed

1 onion, sliced in half

1 cinnamon stick

Pastrami Rub

2 tbsp ground black pepper

2 tsp paprika

2 tsp coriander powder

1 tsp garlic powder

1 tsp onion powder

1 tsp mustard powder

Sauerkraut

½ cabbage, finely shredded

1 onion, finely sliced

1 ½ cups apple cider vinegar

½ cup water

1 tsp toasted caraway seeds

2 tbsp salt

1 tbsp sugar

Russian Dressing

1 cup mayonnaise

2 tbsp horseradish

2 tbsp sriracha

1 tbsp dill pickle, diced finely

1 tbsp onion, diced finely

2 tsp Worcestershire sauce

½ tsp smoked paprika

Salt and pepper

Bread

Swiss cheese

Butter

Method

1. For the cure, trim up the fat cap from ribs. Mix the Prague powder, salt, garlic and sugar and whisk until all dissolved. Add in other ingredients and the ribs to the mixture and cover (make sure covered with water). Place into fridge for 8 days, shaking the container each day. On the 8th day, remove the ribs, drain and rinse with water. Add back to the container and cover with water (critical to desalinating the ribs).

2. When ready to cook, remove the ribs and pat dry. Mix the rub ingredients together and cover the ribs. Add to a 135 degree pre-heated smoker, smoke with some chunks of your favourite smoking wood. After a bark has formed, spritz the ribs with a mix of 50/50 apple cider vinegar and Worcestershire sauce every 45 minutes until the internal temp has reached 93 degrees Celsius. This will be about 8 hours. Let the ribs rest for an hour before slicing.

3. For the sauerkraut, heat oil in a pot, add onion and cook slightly until softened. Add cabbage, salt, vinegar, water, caraway seeds, salt and sugar. Cook for 15 minutes, then mix after 10 minutes. Transfer to container with liquid and cool.

4. For the dressing, mix all ingredients together until combined.

5. To assemble, preheat oven to 200 degrees. Butter the bread and place buttered side on outside, layer from the bottom with dressing, then pastrami, sauerkraut, cheese and then more dressing. Top with bread. Place into a pan and brown on both sides and then into the oven to melt the cheese. Remove, serve immediately.