Jacobs Ladder are a perfect choice for cooking low and slow and this recipe from our friends at Smoke and Sear is perfect for the weekend. Low and Slow is perfect if you want an irresistible flavour and fall of the bone texture. This recipe is perfect for a long smoke on the BBQ.
- Remove your Jacobs ladder from the packaging and remove the silver skin, making sure not to remove the membrane from the bottom of the ribs.
Make a diamond pattern by scoring diagonally along the meat.
- Using sea crack or the salt of your choice, dry brine the beef, overnight or 4 hours before, on the top and sides of the beef.
- Using Angus & Oink Dirty cow seasoning, sprinkle all over the top and sides of the rib.
- Add your cider to a small try and place under the cooking grate and heat your BBQ to 200F.
Place your ribs on and cook low and slow for 2 ½ hours or until the ribs reach an internal temperature of 165.
For the best flavour mix together apple cider vinegar, water and bourbon whisky 940/40/20) into a spray bottle and lightly spray the ribs.
Close the lid and cook for a further hour.
- After another hour has passed check the ribs and spray again. You should see a retraction of the meat which will expose the bones.
Leave for one hour.
- If your ribs haven’t reached an internal temperature of 205F you can wrap them up and place back on the BBQ for another 2-3 hours or until they reach 205F.
Remove from the BBQ once they have reached the internal temperature leave wrapped in a towel and placed in a cooler for 45 minutes before serving.