Smoked Short Ribs
|Hickory chips||400 Gram|
|Beef plate short ribs||4 Pound, cut in serving-size pieces|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Celery seed||1 Teaspoon|
Soak hickory chips 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 hickory chips.
Place ribs, bone side down, on grill.
Lower grill hood.
Grill ribs till done, about 1 1/2 hours, adding more hickory chips every 20 minutes.
Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed, and 1/4 teaspoon salt.
Heat sauce at side of grill.
Brush ribs with sauce.
Grill, uncovered, about 20 minutes more; brush ribs frequently with sauce.