1 each 3-4 lb beef short ribs, boneless or; thin sliced*
1 1/2 cup barbecue sauce of your choice
1/3 cup seafood cocktail sauce
3 tablespoon 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.
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