This requires Mexicana spice, aluminium foil, some liquid for braising and a BBQ sauce to finish it all off.
The process is 3 hours smoked, 2 hours wrapped and 1 hour being sauced. Charcoal smokers require constant attention but the more compact gas or electric cabinet smokers make it easy work.
Take off all the membrane from the bone side of the ribs and cover in a thick rub using the Mexicana spice. Rub can be added the day before or just before you put your ribs into the smoker.
Get your internal smoker temprature to 120 degrees Celcius and get your smoke started. Lay the ribs on to your wire racks and place inside to smoke and cook for 3 hours.
After 3 hours, remove and wrap each rib in foil. Add the liquid to just cover the base of foil parcels and seal. Place them back into the smoker and only cook for another 2 hours at 120 degrees Celcius.
Check your ribs for tenderness at the 5 hours mark. You should be able to slide a skewer easily between the bones. Carefully take your ribs out of the foil (any liquid in the foil can be mixed with in the BBQ sauce) and place on a BBQ grill, in an oven or in your smoker.
Warm up your sauce and begin brushing on both sides of your ribs. Gently continue to cook at a medium heat. Repeat the sauce coating process every 15 mins up to 1 hour. You are ready to serve when a thick, gluey coat forms on your ribs. Then dig in!