I used a smoker bbq to slow bbq the ribs using indirect heat and smoke. If you have a normal bbq you can also cook with inderect heat if you keep all the coal/wood as far as possible from the meat but be careful with the temperature since we will try to keep it around 150C.

Place a bowl of water inside to help keeping moisture inside the bbq.

The tricky part on this recipe is to try to maintain a constant temperature around 150C. Which is tricky when you need to add new logs to the fire. A trick I found is to add the logs to the firebox a few minutes before you would need them and place them appart from the fire. That way, they start getting hot, they will burn a bit easier and the smoke they produce isnt as intense (good smoke is transparent-ish, not white)

Optionaly, you could inject a little bit of apple juice from time to time.

After 4 hours you will have a nice crust on the outside. However, the meat would be still hard. It is time to wrap it twice in kitchen foil and leave it in the smoker for another 4 hours maintaining 150C.

Finally, unwrap it and rest it for 20 minutes. Now it is ready to serve!!