| 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 |
| 1/3 | c | Seafood cocktail sauce |
| 3 | T | Wine vinegar |
INSTRUCTIONS
e 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
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Nutrition (calculated from recipe ingredients)
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Calories: 1013
Calories From Fat: 589
Total Fat: 65.4g
Cholesterol: 289mg
Sodium: 210.4mg
Potassium: 1017.1mg
Carbohydrates: 32.8g
Fiber: 1.5g
Sugar: 24.4g
Protein: 74.9g