This recipe is really the CS team's Magnum Opus. It is so good, I can't even begin to describe it. I was VERY pleased with my results. I got about 6 hours of smoke on mine using red oak (what we have in southern California) in my big green egg. I was able to keep the temperature around 175-220 the whole time. and internal temp didn't go over 149.
I had a couple of weird spots on the short ribs that cooked significantly more than others. Some of it was sinew, some I believe got more exposure than other areas. I used a single 3 bone rack that was over 8 pounds! It was massive, but it was what my butcher (Belcampo Farms) had available. I had to use a turkey roasting tray to brine.
Below are some pictures. I served it with pumpernickel crisps (I dried them in the oven at 250F for about 15 minutes to speed up the process), mustard seeds, and Onion Slaw from MC@Home. I added charred corn and jicama to the slaw and it was a big hit. I hid some of the Pastrami to make sure I'd have some left over for some amazing hash this morning!
Thanks again to everyone for the recipe and the tips! I am completely converted to the Short Rib sous vide method!
