Smoked Short Ribs
Yield
8 servingsPrep
70 minCook
90 minReady
160 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, short ribs
|
|
| 10 ½ | ounces |
tomato soup
condensed |
|
| ¾ | cup |
red wine
dry |
*
|
| ¼ | cup |
onions
finely chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
prepared mustard
|
|
| 2 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
celery seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, short ribs
|
|
| 303.5 | ml/g |
tomato soup
condensed |
|
| 177 | ml |
red wine
dry |
*
|
| 59 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
prepared mustard
|
|
| 1E+1 | ml |
chili powder
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
celery seeds
|
|
Directions
Soak wood chips (Mesquite or Hickory) in enough water to cover about an hour before cooking time.
Drain chips.
In covered grill place slow coals on both sides of drip pan.
Sprinkle coals with some dampened wood chips.
Place ribs, bone side down on grill.
Replace cover.
Cook ribs until done, about 1½ to 2 hours, adding more wood chips every half hour.
Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed and ¼ teaspoon salt.
Heat sauce at side of grill.
Brush ribs with sauce.
Grill, uncovered, about 20 minutes more, brush ribs frequently with sauce.
