Quick Easy Bbq Jacobs Ladder Recipes

SMOKED JACOBS LADDER AKA BEEF SHORT RIBS

Steps:

• (**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.

QUICK, EASY BBQ JACOB'S LADDER

Steps:

• The homemade BBQ sauce can be made in advance and stored in a covered container, in the fridge, for up to three days. It can be warmed through just before serving the Jacob's Ladder, and you should have plenty left as a delicious condiment for any other meats on your barbecue.
• In a saucepan, combine all the ingredients down to, and including, the stock. Let it slowly come to the boil then turn down the heat. Gently simmer, uncovered, for about 25 minutes, stirring occasionally.
• In the meantime, sauté the onion, peppers, garlic and smoked paprika in a little oil for 5-10 minutes, until the vegetables have softened but not browned.
• Add the sautéed peppers, onion and garlic to the sauce and continue to simmer for a further five minutes. Season to taste with a pinch of smoked sea salt.
• Heat the Slow Cooked Jacob's Ladder in the oven (from frozen or defrosted) as per instructions, up to the last 10 minutes of the cooking time.
• Carefully pour away any cooking liquor, and place the whole tray on the barbecue, closing the lid to impart some of the smoky flavour from the coals into the meat. Allow to barbecue for 10 minutes, until the meat is hot and crispy at the edges.
• Just before serving, cut between the bones to portion the Jacob's Ladder into individual bone-in sections. Paint with, or serve alongside, the warmed BBQ sauce.