Ingredients:
Brine
- 9kg Water
- 580g Brown sugas
- 300g Salt
- 60g Insta Cure No. 1
- 13g Coriander seed, whole
- 10g Yellow mustard seed, whole
- 10g Black pepper
- 8g Pink peppercorns, whole
- 4.5g Fennel seed, whole
- 3.2g Cinnamon, whole
- 1g Chili flake
- 0.5 Bay leaf
Spice Rub
- 75 g Brown sugar
- 75g Salt
- 72g Black pepper
- 55g Coriander seed, whole
- 10g Garlic, granulated
- 10g Juniper berries, whole
- 7.5g Chili flake
Preparation:
Brine Short Ribs for 7-10 days. Rinse. Crust Short Ribs with Spice Rub. Smoke @ 225*F for 2.5 hours. Cool Short Ribs down to below 40*F. Cryrovac Short Ribs and Sous vide @ 149*F for 48 hours
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