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skinnymixer's Smoky BBQ Beef Ribs

5 from 3 votes
Print Pin Rate
Course: Main
Cuisine: American
Prep Time: 2 hours
Cook Time: 3 hours
Marinating time: 12 hours
Total Time: 5 hours
Servings: 8
Calories: 1166kcal


Dry Rub Ingredients

  • 20 g coconut sugar or brown sugar
  • 15 g smoked paprika
  • 15 g mild paprika
  • 15 g cumin powder
  • 10 g salt
  • 1/2 tbsp mustard powder
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 2 pinches of pimento or all spice
  • 2.5-3 kg beef short ribs - or rindless pork belly cut into large chunks

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


  • ** 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.
  • Serve immediately.


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.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 200g | Calories: 1166kcal | Carbohydrates: 9.1g | Protein: 52.7g | Fat: 101g | Saturated Fat: 43.3g | Sodium: 792mg | Sugar: 7.4g


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