These slow-cooked ribs served with a tangy barbecue sauce are finger-lickin’ good. Serve with Old- Fashioned Coleslaw.
Ingredients
Double recipe All-American Barbecue Sauce
2 teaspoon prepared horseradish
4 to 6 lbs. meaty beef chuck short ribs (12 to 18)
2 tablespoons Dijon-style mustard
Prepare All-American Barbecue Sauce at least 1 hour before using. In a medium bowl, combine 2-1/4 cups barbecue sauce, mustard and horseradish. Cover and reserve remaining 2-1/4 cups barbecue sauce to serve with ribs.
Place ribs in a single layer on a large baking sheet; spread mustard mixture over ribs, coating all sides. Cover and refrigerate 2 to 12 hours. 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 hot coals; fill with water. Position a wire rack over water-pan.
Set ribs on rack above water-pan. Cover smoker; adjust vents as manufacturer directs. Smoke 3 to 3-1/2 hours. 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 ribs until meat pulls away from bones.
Remove smoked ribs to a carving board; brush lightly with reserved barbecue sauce. Cut ribs into serving pieces; mound on a warm platter; keep warm. In a small saucepan, bring reserved barbecue sauce to a boil. Pour into a serving bowl; serve separately. Makes 4 to 6 servings.