Hickory chips
4 lbs. beef plate short ribs
1 (10 3/4 oz.) can condensed tomato soup
3/4 c. dry red wine
1/4 c. finely chopped onion
2 tbsp. cooking oil
1 tbsp. prepared mustard
2 tsp. chili powder
1 tsp. paprika
1 tsp. celery seed

About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips.

In a covered grill, place slow coal in both sides of a drip pan. Sprinkle coals with hickory chips. Place ribs, bone side down, on grill. Lower grill head.

Grill about 1 1/2 hours, adding chips every 20 minutes. Mix remaining ingredients in saucepan.

Heat sauce on grill. Brush ribs with sauce. Grill uncovered about 20 minutes. Brush often with sauce.

Serves 6.