| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
3-4 lb beef short ribs, bone less or thin sliced* |
| 1 1/2 |
c |
Barbecue sauce of your choic e |
| 1/3 |
c |
Seafood cocktail sauce |
| 3 |
tb |
Wine vinegar |
INSTRUCTIONS
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 1 1/2 to 2 1/2 hours. ELECTRIC: Use 2 1/2 quarts hot
water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hours. GAS: Use 3 quarts hot
water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hours. Formatted for
Compu-Chef v2.01 by Jess Poling > Submitted By WCRAFT@IX.NETCOM.COM
(WILLIAM CRAFT) On 06-22-95; 0609
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”