Haven't tried the short ribs yet, but the beef cheeks came out VERY nicely. Since I don't have a traditional smoker, I did a fair bit of babysitting for 4.5 hours, keeping the oven at 170 (as low as it goes) in a SS box smoker. Sous vide for 72 hours. So, a mix of CS, MC and.....a fair bit of improvising. One served with 2 small bites, red cabbage puree, arugula, pickled yellow and brown mustard seeds and a dehydrated red cabbage puree.....crisp (there's a long sentence). Last one, single bite, with pickled mustard seeds, a puree crisp and a yolk wafer (got this idea from the midnight snack video the other night :-)..).
