Title: Barbecued short ribs for smoker
 Categories: None
      Yield: 1 Servings
 
      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