Ingredients
1 pc 3-4 lb beef short ribs, bone less or possibly thin sliced*
1 1/2 cups. Barbecue sauce of your choic e
1/3 cup. Seafood cocktail sauce
3 Tbsp. Wine vinegar
Method
Sources
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Stand ribs upright — fit more racks in smoker or grill
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Smoking wood chips — hickory, apple, cherry, mesquite
Hickory chunks — classic American barbecue smoke flavor
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Stand ribs upright — fit more racks in smoker or grill
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Smoking wood chips — hickory, apple, cherry, mesquite
Hickory chunks — classic American barbecue smoke flavor
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Directions: Place ribs in a baking dish, bowl or possibly heavy duty plastic bag. Combine other ingredients and pour over ribs. Toss ribs so all are proportionately coated. Chill for at least 8 hrs or possibly 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 qts warm water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hrs. ELECTRIC: Use 2 1/2 qts warm water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hrs. GAS: Use 3 qts warm water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hrs. (WILLIAM CRAFT) On 06-22-95; 0609