Yield: 1 servings
|1 each||3-4 lb beef short ribs, boneless or thin sliced*|
|1½ cup||Barbecue sauce of your choice|
|⅓ cup||Seafood cocktail sauce|
|3 tablespoons||Wine vinegar|
Directions: Place ribs in a baking dish, bowl or heavy duty plastic bag. Combine other ingredients and pour over ribs. Toss ribs so all are evenly coated. Refrigerate for at least 8 hours or overnight.
Remove ribs from the sauce and place on smoker grid. Baste with sauce before cooking and once during cooking. * This sauce can be used on bone-in ribs, just increase cooking time. CHARCOAL: Use 5-7 lbs. charcoal, 3 quarts hot water, 2 wood sticks and smoke 1½ to 2 ½ hours. ELECTRIC: Use 2 ½ quarts hot water, 2 wood sticks and smoke 1 ½ to 2 ½ hours. GAS: Use 3 quarts hot water, 2 wood sticks and smoke 1 ½ to 2 ½ hours.
Formatted for Compu-Chef v2.01 by Jess Poling Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By JESS POLING On 12-18-94