Pastrami beef ribs

Put part of the water with the salt, curing salt (Prague powder #1), dextrose, garlic and pickling spice in a blender, in any order, and blend until broken down.

For thick cuts or meat with bone, inject some of the brine into the muscle and next to the bone to speed the cure.

Add the blended mix to the remaining water.

Trim the silver skin and excess from the meat side of the beef ribs to expose meat for bark; leave the membrane and fat on the back to hold the bones.

Place the ribs meat side down in a non-reactive container (stainless or plastic), cover with the brine and refrigerate 5 to 7 days; a vacuum bag speeds it up.

Take the brined ribs out and, with the surface still wet, coat the meat side and exposed edges heavily with the black pepper and coriander rub; no salt, and nothing on the bone side.

Smoke for good smoke flavour and bark.

Rest wrapped in paper for 2 hours or longer; paper breathes, so the bark does not steam soft as it would in foil.

Slice and serve.