Barbecued Short Ribs for Smoker
Yield
servingsPrep
8 hrsCook
2Ready
11 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef, short ribs
boneless or thin * |
|
| 1 ½ | cups |
barbecue sauce
|
|
| ⅓ | cup |
seafood cocktail sauce
|
* |
| 3 | tablespoons |
white wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef, short ribs
boneless or thin * |
|
| 355 | ml |
barbecue sauce
|
|
| 79 | ml |
seafood cocktail sauce
|
* |
| 45 | ml |
white wine vinegar
|
|
Directions
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 to 7 lbs. charcoal, 3 quarts hot water, 2 wood sticks and smoke 1½ to 1½ hours.
ELECTRIC: Use 1½ quarts hot water, 2 wood sticks and smoke 1½ to 1½ hours.
GAS: Use 3 quarts hot water, 2 wood sticks and smoke 1½ to 1½ hours.
