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

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