My Smoky BBQ Beef Ribs have been a huge hit in the Skinnymixers community, ever since Costco came to Australia and popularised beef short ribs in our homes. It was a natural choice to convert it to BBQ Low & Slow Smoky Beef Ribs with The Smoking Joint because I knew the recipe was amazing, and I knew that smoking it would take it to the next level!
We choose to use oak or cherry wood for smoking and we cooked it at a temperature of 121.1°C | 250°F for around 6-7 hours.
Take a look at the awesome videos that Hollywood put together to help with how to prepare this recipe.
I have been really enjoying converting my old recipes to Low and Slow with the team from The Smoking Joint, and despite the social isolation we are still producing amazing results remotely as a team.
If you are interested in seeing how we did it, check out The Smoking Joint on Facebook or Insta.
Hollywood has produced some great videos with his adorable kiddos on prepping the meat etc.
We cooked along together, remotely, for our families today and turned the end results in to a “McRib” – the perfect sandwich… beef ribs, pickled onion and pickles!
Sian says – Comment below if you think Nik should give us a Pickle recipe….
Equipment
- Smoker
- Traeger
Ingredients
Dry Rub Ingredients
- 40 g kosher or coarse salt
- 30 g cracked black pepper
- 15 g smoked paprika
- 15 g mild paprika
- 15 g cumin powder
- 1/2 Tbsp mustard powder
- 1/2 Tbsp onion powder
- 1/2 Tbsp garlic powder
- 1/4 tsp cayenne pepper
- 2 pinches pimento or all spice
BBQ Ribs
- 2.5-3 kg whole rack of bone in beef short ribs
- 100-200 ml liquid beef stock
Smokey BBQ Sauce Ingredients:
- 90 g water
- 30 g coconut sugar - or brown sugar
- 30 g butter
- 120 g tomato sauce
- 10 g tamari or coconut aminos or worcestershire sauce
- 10 g apple cider vinegar
- 10 g lemon juice
- 1 tsp cacao powder or instant coffee
- 1 tsp smoked paprika
Instructions
- Add all of the rub ingredients into a bowl and stir well.
- Prepare your ribs by removing the membrane and silver skin if your butcher hasn’t done this for you. You can see a “how to” video here:
- Rub liberally with spice mix and wrap it tightly in glad wrap. Put it in the fridge for 1 hour. Then remove glad wrap.
- Put prepared rack in your smoker, unwrapped, bone side down at 250°F or 121°C for 3 hours.
- Put your rack in to a small Alfoil tray and add your beef stock around the rack to be around 3-4mm deep. If you have it put a piece of wax paper on top of the ribs to preserve bark. Wrap tightly with alfoil and punch a few holes to let steam escape.
- Cook for another 3-4 hours or until an internal temp of 205-210°F or 96-98°C is reached.
- Rest your ribs, still wrapped, in an esky or cold oven wrapped with a towel for 1-2 hours.
- Prepare Smoky 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.
- Slice ribs between the bone and cover with sauce.