3-4 lbs meaty bone-in beef short ribs
2 quarts cold water
1/3 cup Morton�s kosher salt
2 tsp pink salt (important for curing and color)
1/4 cup brown sugar
4 cloves garlic, peeled and smashed
4 tbsp pickling spices, roughly crushed with a meat mallet
The Brine: In a large mixing bowl, combine water, kosher salt, pink salt, and brown sugar. Stir until salt and sugar crystals have dissolved.
Stir in the garlic and pickling spices, then add the short ribs.
Cover and refrigerate for 48 hours, stirring twice a day to redistribute spices.
When ready to cook, drain the ribs, knocking off any solids, and pat dry on paper towels.
The Rub: Put coriander seeds, peppercorns, and mustard seed in a small resealable plastic bag and coarsely crush.
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.
Start the Z Grill 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.
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.
Increase the temperature to 300 degrees F and continue to cook the ribs until they are tender - 1 to 1 1/2 hours more.