Corned Brisket Beef and Corned Beef Ribs

Well... 6th of March is upon us... SO time for some Brisket curing to ensure we are ready for the 17th... This year I decided to also cure some Bone-in beef ribs... I love the beefy flavor of them, And I think after the cure, they will take to the slow cooking quite nicely... We will see... They sure LOOK great! I used a 'Full' brisket, with both the 'point cut' and the 'plate cut'... It weighed in about 9 pounds.


Cure:
In a large saucepan, HALF filled with water... Add...


2 cups Diamond Crystal salt
1 cup Dark Brown Sugar
1/4 cup Honey
2 TBS. Chopped fresh ginger
1 Cinnamon stick
1 TBS. Yellow Mustard seed
2 TBS. Coriander seed
2 TBS. Black Peppercorns
1 TBS. Cloves
1 TBS. Allspice Berries
4-5 Crushed Bay Leaved
4 Crushed Chili Arbol


Bring to a simmer and let all dissolve....


Cool to 80 degrees and stir in 1.5 TBS Cure Salt #1. Put brisket and ribs in large plastic non-reactive covered container and fill with ice to 2/3 of the way up. Add Spice mixture, and enough water to ensure all meat is covered... Refrigerate for 10 days, turning daily and making sure all is covered in brine.