Salt & Pepper Beef Short Ribs (Jacob’s Ladder)

Name: Salt & Pepper Beef Short Ribs (Jacob’s Ladder)
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Cuisine: British
Ingredients: 2 full plates beef short ribs (3–4 bones each), well-marbled; Approx. 3–4 kg total weight; 2 tbsp fine sea salt; 2 tbsp coarse black pepper; 1 tsp garlic granules (optional); Oak or cherry wood for smoke

Salt & Pepper Beef Short Ribs — often called Jacob’s Ladder in the UK — celebrate the power of simplicity. Inspired by traditional Texan pit barbecue, this “dalmatian rub” of coarse salt and cracked black pepper allows the beef’s natural richness to shine beneath a dark, caramelised bark.

Cooked low and slow over oak or cherry wood, these ribs become deeply smoky, incredibly tender, and richly beefy. There’s no heavy sauce or sugar here — just proper temperature control, patience, and technique.

Whether you’re using a charcoal smoker, ceramic grill, pellet grill, or electric smoker, this method produces competition-style beef short ribs with minimal ingredients and maximum flavour.

If you’re new to smoking, read our Beginner’s Guide to BBQ & Smoking (UK) before starting.

For perfect timing, use our Smoker Time Calculator to plan your cook.

Prep Time

20 mins

Cook Time (hours)

2hrs

Cook Time (minutes)

30mins

Servings

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Cuisine:

British

Course:

Main

Difficulty:

Easy

Keyword:

smoked beef short ribs UK

Author:

Kitchen Sizzlers

Cooking Temp

115

Ingredients

2 full plates beef short ribs (3–4 bones each), well-marbled
Approx. 3–4 kg total weight

2 tbsp fine sea salt
2 tbsp coarse black pepper
1 tsp garlic granules (optional)

Oak or cherry wood for smoke

Chef’s Notes

Jacob’s Ladder is thicker than pork ribs and requires patience. Time and collagen breakdown matter more than a single temperature reading.

Probe tenderness is the true indicator of doneness — not just hitting 95°C.

If using foil instead of butcher paper, add only 2–4 tbsp of liquid and re-set bark unwrapped for 10–20 minutes at the end.

Serve simply with pickles, slaw and crusty gluten-free rolls to cut through the richness.

These ribs reheat beautifully if wrapped tightly and warmed gently.

Equipment Used

Sale

Butcher Paper for Smoking Meat, Food Grade Kraft Paper for Grill, Smoker, Fish Meat, Grill, Perfect Cooking of Juicy, 30.5 cm x 60ft 18M

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Method

1️⃣ Trim

Remove any hard surface fat and silver skin.

Leave a thin, even fat layer for moisture and flavour.

2️⃣ Season

Mix salt, pepper and garlic (if using).

Coat ribs generously on all sides.

Allow to rest at room temperature for 30 minutes.

3️⃣ Smoke

Preheat smoker to 110–120°C.

Add oak (traditional) or cherry wood for smoke.

Place ribs bone-side down on the grates.

4️⃣ Build Bark

Cook undisturbed for several hours until deep mahogany bark forms.

Optional: Lightly spritz with water every 60–90 minutes once colour sets.

5️⃣ Optional Wrap

When internal temperature reaches around 75°C and the stall begins, wrap tightly in butcher paper.

This helps push through the stall while preserving bark.

(Foil can be used but softens bark more.)

6️⃣ Finish

Continue cooking until internal temperature reaches 95–98°C.

Ribs are ready when a probe slides in with almost no resistance — like warm butter.

7️⃣ Rest

Vent steam for 5 minutes.

Re-wrap and rest for 1–2 hours in a warm place before slicing between bones.

Need help timing your cook?
Scan for our BBQ Smoker Time Calculator:

kitchensizzlers.com/bbq-smoker-time-calculator/