Short ribs cooked for hours in a smoker result in tender meat which literally falls off the bones. Serve with ears of corn, Southwest Bean Salad, and pitchers of cold beer.
Ingredients
4 to 6 lbs. meaty beef chuck short ribs (12 to 18)
1/2 cup soy sauce
2 tablespoons dry mustard
1 cup lightly packed brown sugar
1 to 1-1/2 cups All-American Barbecue
1/2 cup cider vinegar Sauce
1 cup unsweetened pineapple juice
Place ribs, in a single layer, in a shallow baking pan. In a small saucepan, combine brown sugar, vinegar, pineapple juice, soy sauce and dry mustard. Stir over high heat only until sugar dissolves. Pour over ribs; turn to coat all sides. Cool, then cover and refrigerate 1 to 2 days. Soak oak or hickory chips or chunks in water to cover, at least 30 minutes, using 1/4 to 1/2 pound chips for a lightly smoked flavor and 3/4 to 1 pound chips for a smokier flavor.
Build a charcoal fire in fire-pan of water-smoker or preheat as manufacturer directs. When coals are low-glowing and covered with a gray ash, spread out in fire-pan. Squeeze water from 1 or 2 handfuls of wood chips; sprinkle on hot coals. Place water-pan over coals; fill with water. Position a wire rack over water-pan. Remove ribs from marinade; set on rack above water-pan.
Cover smoker; adjust vents as manufacturer directs. Smoke ribs 3 to 3-1/2 hours, brushing with All-American Barbecue Sauce 4 or 5 times. Add more briquettes and soaked wood every 45 minutes to maintain heat and smoke; add more water to water-pan, if necessary, to keep it at least 1/2 full.
Smoke until ribs are a deep, brownish red and meat pulls away from bones. Mound smoked ribs on a platter; keep warm. In a small saucepan, bring remaining All-American Barbecue Sauce to a boil; pour into a serving dish. Serve separately. Makes 4 to 6 servings.
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