We started with boneless short ribs. We seasoned them heavily with our meat seasoning, a blend of brown sugar, salt, and cayenne. We refrigerated the meat overnight on cooling racks in the refrigerator. The salt and sugar drew some moisture out of the meat and then drew some seasoning back into the meat. The following morning, we cold smoked the short ribs. Our smoker got a bit hot, and some of the fat started to melt. It blended with the seasonings on the surface of the beef and coated the meat. We removed the just warming meat from the smoker and cooled it down. We did this based on habit, though in retrospect, we could have put the short ribs directly into our pressure cooker and cooked them immediately. On the other hand, the cooling process gave us time to think through whether or not we actually wanted to braise the short ribs.
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