Step 1

For the brine: Toast the coriander and tri-colored peppercorns in a dry skillet on medium heat, about 1 minute. Add to 1 1/2 gallons simmering water. Add the kosher salt, sugar, curing salt, crushed red pepper, cloves, allspice, garlic, bay leaves and cinnamon stick.

Step 2

Place the spiced brine in a 22-quart bucket or plastic food grade container, then add the ice. Cool the brine. Place the short ribs into the brine. Brine for 7 days, refrigerated, making sure the meat is below the water line.

Step 3

For the rub for pastrami rib: Combine the mustards in a bowl and whip to combine. Cover and refrigerate.

Step 4

Preheat a smoker to cook between 165 and 175 degrees F.

Step 5

Remove the short ribs from the brine and pat dry to prepare for the rub. Using your hands or a spatula, completely cover the fat side of the short ribs with the rub. Place the ribs in the smoker. Smoke the ribs for 14 hours minimum and 16 hours maximum.

Step 6

Remove the ribs to a cutting board.

Step 7

For the Thousand Island dressing: Combine the mayonnaise, pickled peppers, olives, roasted peppers, Worcestershire, paprika, sugar and cloves in a bowl. Using a stick blender or food processor, blend until well incorporated. Chill.

Step 8

For the pastrami board: Arrange 1 pastrami rib, 2 ounces mustard, 2 ounces Thousand Island dressing, 2 ounces cheese, 3 ounces sauerkraut and a pickle on each of three boards.