Step

• 1

  The Brine: In a large mixing bowl, combine water, kosher salt, pink salt, and brown sugar. Stir until salt and sugar crystals have dissolved.

• 2

  Stir in the garlic and pickling spices, then add the short ribs.

• 3

  Cover and refrigerate for 48 hours, stirring twice a day to redistribute spices.

• 4

• 5

  The Rub: Put coriander seeds, peppercorns, and mustard seed in a small resealable plastic bag and coarsely crush.

• 6

  Lightly drizzle and coat all sides of the ribs with olive oil. Cover the meaty sides of the ribs with the rub and gently press in the spices.

• 7

  Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the short ribs, bone side down, directly on the grill grate and smoke for 2 hours.

  185 ˚F / 85 ˚C

  02:00

  Super Smoke

• 8

  Transfer the ribs to a roasting pan. Pour enough ginger ale in the bottom of the pan to come just past the top edges of the bones. Cover tightly with foil.

• 9

  Increase the temperature to 300 degrees F and continue to cook the ribs until they are tender - 1 to 1 1/2 hours more.

  300 ˚F / 149 ˚C

  01:30