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Smoked Short Ribs

Chef.at.Home's picture
Ingredients
  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
  Paprika 1 Teaspoon
  Celery seed 1 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef

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