Sticky Bourbon Glazed Jacob’s Ladder
- 420 Minutes
- Medium
- Beef
Looking to steal the spotlight at your next BBQ? This is the showstopper. Jacob’s Ladder, beef short ribs at their most impressive, brings serious flavour and presence. Smoked low and slow on the Kamado Joe, these ribs develop a deep, smoky crust laced with Aleppo pepper, then get finished with a rich, sticky bourbon glaze. The result? Tender, fall-apart beef that turns heads before it even leaves the grill.
Cooking Method
- Start by trimming the beef ribs, remove any silver skin and excess fat for a cleaner bite and better bark. Lightly coat the ribs with yellow mustard (it acts as a binder, not a flavour). Combine your dry rub ingredients and apply a thick, even layer. Be generous, it’s all about building flavour. Place the seasoned ribs on a wire rack over a tray and refrigerate uncovered overnight. This dry-brining step draws moisture to the surface, helping the rub set and ensuring great smoke adhesion.
- Fire up your Kamado Joe for indirect heat and stabilise the temperature at 120–130°C. Insert the deflector plates to prevent direct contact with the flame. Once the fire burns clean and you see thin blue smoke, add your wood chunks, cherry for sweetness, oak or hickory for depth.
- Place the ribs on the grates, bone-side down, and close the lid. Let them absorb that clean smoke for a good 90 minutes before beginning to spritz. Every 45 minutes, mist the ribs with a mix of apple juice, apple cider vinegar, and a dash of bourbon to keep the surface moist and flavourful.
- After about 3.5 to 4 hours, check internal temperature, you’re aiming for around 75°C and a firm, well-developed bark. If the surface looks set and crusty, it’s time to wrap. Use butcher’s paper or foil, and add a spoonful of bourbon glaze plus a splash of bourbon directly into the wrap for extra richness.
Return the wrapped ribs to the smoker.
- Continue cooking until the ribs reach an internal temperature of 93–96°C. More important than the number? Probe feel. A skewer should slide in with no resistance, just like soft butter.
- Once they’re melt-in-your-mouth tender, carefully unwrap the ribs. Brush them generously with your sticky bourbon glaze, then place them back on the grill, unwrapped, for 20–30 minutes. This gives the glaze time to thicken, caramelise, and form a shiny, lacquered finish.
- Remove the ribs from the heat and rest for at least 30 minutes, loosely tented with foil. This lets the juices redistribute throughout the meat, so every bite stays succulent and packed with flavour.
Slice between the bones and serve, sticky, smoky, and unforgettable.
The Ingredients
Beef Ribs:
The Rub:
- 2 Tbsp Sea Salt
Binder:
The Sticky Bourbon Glaze:
The Spritz:
What to serve with Sticky Bourbon Glazed Jacob’s Ladder
Sticky Bourbon Glazed Jacob’s Ladder delivers bold, beefy richness and deep layers of smoky, sweet flavour—so the perfect sides should balance and enhance every bite. Sharp, tangy accompaniments like vinegar-based slaw, pickled chillies, or grilled corn with herb butter help cut through the glaze’s sweetness and the ribs’ intense umami. For comfort and contrast, classics like creamy mash, smoked mac and cheese, or bourbon-baked beans bring warmth and depth. If you’re after something fresher, charred broccolini, cucumber salad, or grilled pineapple add a welcome brightness. Whether you’re going all-in on hearty BBQ or mixing in crisp, seasonal touches, these sides complete the plate and let the sticky, fall-apart beef ribs shine.
