Keyword crowd pleaser, jacobs ladder, low and slow, short ribs, smoked ribs
Prep Time 10 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours10 minutesminutes
Servings 6people
Cost £ - ££
Ingredients
1.5kgJacobs Ladder (beef short ribs)(or 4 - 5 large ribs)
4tbspEnglish mustard (or enhough to cover the meat)
4tbsp(or equal parts of ) salt and fresh ground pepper
Instructions
(**Brining: you can salt the meat in advance, up to 24 hours. This is called dry brining and helps the water retention (juiciness). But you need to do the below step first re-skin removal).
Get your smoker or BBQ (with lid) to 121C (225F) ready for your ribs.
Ribs prep: Start by removing the very tough silverskin from the top of the meat as this will not melt and no seasoning or smoke will penetrate it.
Next, make your rub. Cover the ribs with mustard then cover with a dry rub of equal parts of salt and freshly ground pepper.
Just before you add your ribs to the smoker, add a small handful of oak wood chips (not too many as it will overpower the meat).Now, place beef on the grill with the bones facing down onto the grill.If you have a meat thermometer that can go inside the smoker, push the probe in so you can read the internal temperature without opening the lid (I recommend buying one, they are very useful).You shouldn't really need to add any more charcoal.
Now, leave to cook for 5 hours (or up to 7 hrs depending on the thickness of the ribs) until the meat becomes tender and almost falls off the bone. You want the internal temperature to hit 93C/200 - 205F)
Note: Wrapping. This is a technique that some keen smokers say is a 'must-do' and others think it is unnecessary. I'll leave it to you to experiment. But if you do, then when your meat hits 93C/200 - 205F, you wrap the meat in tinfoil or butchers paper, then again in towels and rest for at least another hour.