** Please note, this recipe requires overnight marinating**
Add all of the rub ingredients to the mixer bowl, blend for 10 sec/speed 9/MC on or combine in a bowl if you don't have a thermal cooker.
Put rub mixture and meat into a large container, coat meat with mixture thoroughly.
Refrigerate overnight, or a minimum of 2 hours.
Preheat oven to 150°C or 300°F, fanforced.
Arrange meat on a deep roasting tray, cover with two layers of baking paper and then a final layer of alfoil.
Bake in the oven for 2.5-3 hours depending on thickness of meat. You want it to be tender and falling apart.
With 10 minutes remaining, prepare Smokey BBQ Sauce by putting all ingredients into the mixer bowl and cooking for 5 min/steaming temp/speed 3/MC on. Bring to a gentle boil on the stove top if you don't have a thermal cooker.
Carefully drain off fat from the roasting tray and pour over bbq sauce. Turn oven up to 200°C or 400°F, fan forced, and bake for 15 min or until sauce is just bubbling but not over reduced.
I used deboned short ribs. You can also use brisket etc... just adjust your cooking times appropriately, i.e. if your ribs aren't very meaty or are small, check them at the 2 hour mark. This recipe can easily be doubled or tripled depending on your ovens capacity. Bellini Users Use blunt blade for this recipe At step 8 use ST temp if using an Intelli, use 120°C or 250°F if using a Supercook.