Sherry Vinegar Herb Spray
In a large liquid measuring cup, dissolve the salt in the water. Add the vinegar.
Put the remaining ingredients in a large spray bottle. Using a funnel pour in the liquids.
Short Ribs
Make a fire with hardwood lump charcoal for indirect cooking. When ready, most coals will be covered in gray ash with some glowing red embers.
Meanwhile, cut the short ribs into 3 bones. Season the ribs generously with kosher salt and let them rest at room temperature for 30 minutes.
Position the bones on their sides over the hot coals. Spray the ribs (and any flare-ups) often throughout the cooking. If necessary, move the ribs to the cool side of the grill until the flames subside. Turn the ribs from side to side as they grill, spraying them with the brine to brown the two cut sides.
Turn the ribs, meat side down, and place them on the cool side of the grill. Once the meat has browned, about 2 minutes, turn the ribs, over, meat side up, continue to spray and cover the grill. If your lid has a vent, open it about halfway.
After about 5 minutes, remove the top and change the positions of the ribs so that they cook evenly. Spray the ribs and replace the cover. It helps to use an instant read thermometer as you go. The rib closest to the fire will cook more quickly. Continue to cook, reposition and spray for about 35 minutes total or until the internal temperature reads about 125˚F.
Remove the ribs to a cutting board and let the meat rest for about 15 minutes. Cut the meat off the bone in one large piece and slice against the grain. Sprinkle the meat with Maldon salt. Serve with the Radicchio-Orange Slaw.
Radicchio-Orange Slaw
Cut away the peel and pith from the oranges and cut between the membranes for orange segments.
Cut the radicchio in half, remove the core and thinly slice the radicchio as you would for slaw.
Toss the radicchio and orange segments in a bowl and season to taste with the vinegar, oil, salt and pepper. Serve cold.
