UK BBQ Mag Summer 2016 - Page 32

-CHEF'S CHOICE- r e d d a L s ' b J ac o i b beef r Big, meaty hunks of succulent, smoky beef on the end of comedy dinosaur-size bones that wouldn’t look out of place in The Flintstones… what’s not to like? These are meaty lollipops at their very best. Put the ribs on the BBQ, boneside down, and smoke for 3–4 hours until the meat has pulled back slightly to expose the end of the bone. The internal temperature should hit around 65°C. This recipe relies on wrapping the ribs in a foil parcel after smoking to keep the moisture locked in and to render down the fat and connective tissue. If you prefer, you can pit-braise the ribs by placing them in a foil tray with beer, cider, wine or stock. Make sure the ribs are only half-submerged in your liquid of choice. FEEDS 4 INGREDIENTS about 2 Jacob’s Ladder (short rib) beef racks, aim for 2–3 ribs per person Beef Rub (see p.203) 100ml beer, cider, wine or stock sea salt, preferably Maldon Damn Fast Awesome Pickles (see p.178), to serve Remove the rib racks from the BBQ and place each one on a large sheet of foil. Fold the edges of the foil over and crimp up the sides to make a pocket. Add the beer or other cooking liquid. Crimp the open end of each parcel to seal. (Double the foil if you’re worried the bones will poke through.) Return the ribs to the BBQ for another 2 hours. By then the meat will have drawn further up the bone and be incredibly tender and succulent. Give the meat a gentle tug, it should come away easily from the bone. The internal temperature should hit around 88°C at this point. Remove the ribs from the BBQ and leave them to rest for 30 minutes in their foil parcels. Take the ribs out of the parcels and sprinkle with salt before slicing into individual bones to serve with pickles on the side. METHOD First, remove the tough outer membrane from the ribs (see box, p.52). Trim off any excess fat or scraggy bits of meat to give two clean, neat racks. if you like, You can flash the ribs on a hot grill over a direct heat, a few minutes on each side, to revive the crust. Liberally season the ribs all over with the rub. Leave them to stand for about 1 hour to come up to room temperature. Set up your BBQ for smoking (see p.19), around 110°C. Add your choice of smoking wood to the coals – we like to use hickory and oak with beef. And avoid any woods that add a sweet flavour. -137-